Ingredients
- 1 tbs olive oil
- 20g unsalted butter
- 1 leek, finely chopped
- 3 fennel bulbs, trimmed (leaves reserved to garnish), roughly chopped
- 1 garlic clove, crushed
- 1 medium potato, peeled, chopped
- 2 tbs almond meal
- 500ml (2 cups) vegetable stock
- 1/2 cup thin cream
- 1-2 tbs Pernod, optional
Harry's Bar toasties
- 225g gruyere cheese, grated (at room temperature)
- 1 tbs Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbs cream or milk
- Cayenne pepper, to taste, optional
- 8 slices white bread
- 4 slices leg ham, thinly sliced
- 1 tbs olive oil
- 30g unsalted butter
Description
Cream Of Fennel Soup With Harry's Bar Toasties Recipe - Place The Oil And Butter In A Large Saucepan Over Medium Heat. Add Leek And Fennel And Sweat For About 10 Minutes (don't Allow To Colour). Add Garlic, Potato, Almond Meal...
Taste
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