Fennel soup with garlic

Michael Craig

Ingredients

30 ml	Extra virgin olive oil
1	Onion, medium, diced
2 stalks	Celery, sliced
1 kg	Fennel bulb, trimmed, washed and diced (Main)
500 g	Agria potatoes, peeled and diced
8	Garlic cloves, peeled and cut in half
1 to taste	Salt
¼ cup	Fennel seeds, toasted and ground in a mortar with the whole black peppercorns
5	Black peppercorns, whole
500 ml	Vegetable stock, or chicken stock
80 g	Aged cheddar cheese, shaved or Grana Padano
6 slices	Ciabatta bread, 1 cm thick, toasted

Directions

1. Put the olive oil in a large soup pot over medium heat, add the onion and celery and cook until translucent.
2. Add the chopped fennel and season with salt.
3. Cook gently for about 10 minutes or until the vegetables are soft.
4. Add the potatoes, garlic and the ground fennel and peppercorns.
5. Add the stock and bring to a boil. Cover and simmer for about 40-45 minutes.
6. Blend the soup until smooth with a blender. Return to the pot.
7. Warm through, add salt and pepper to taste and serve. Or chill and serve cold.
8. Sprinkle the cheese equally between the toasted ciabatta.
9. Put into a preheated oven 180 degC until the cheese has melted.
10. Serve hot with soup.This soup can be reheated the next day.