Cream of Fennel Soup with special Gremolata
an elegant soup for a special meal!
GREMOLATA is garnish made with chopped parsley, garlic, and grated lemon zest. We have added Karengo, a purple seaweed from New Zealand. Karengo is a distant cousin of nori and has a similar flavour. This special gremolata really add a touch of class to this delicate cream of fennel soup!
1 tbsp fennel seeds, lightly roasted
1 white onion, diced
2 garlic cloves, chopped fine
50g butter (or spread)
2 sticks celery chopped fine
1 leek trimmed & chopped fine
2 bulbs fennel, chopped small
½ tsp Garlic Kelp
1.2 litre light chicken or vegetable stock
150ml double cream
1 tbsp olive oil
1/3 cup breadcrumbs
5 tbsp Karengo flakes
2 tbsp chopped parsley
1 tsp lemon zest
a drizzle of your favourite oil (walnut, macadamia or hazelnut)
For the garnish, heat oil in small pan and toss in the remaining ingredients to combine well. Stir around until crunchy. Set aside.
For the soup, gently toast the fennel seeds in a dry pan for a few minutes, until fragrant and crush. In a heavy saucepan, sweat the onions & garlic in the butter with the crushed seeds for 5 minutes and then add the celery, leek & fennel. Cover & cook for 10-15 minutes on low heat. Add the stock, bring to a boil and cook a further 10 minutes. Pour into a blender and puree until smooth. Stir in the cream and season. Serve in individual bowls and sprinkle with the garnish.