Name: Fennel, cauliflower & truffle soup with gruyere croutons
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1/4 cup olive oil; 1 large fennel bulb (approx. 900g), cut into 2cm chunks & reserve fronds for later; 1 cauliflower (approx. 900g), cut into small florets; 4 cloves garlic, unpeeled; 2 leeks washed & finely sliced; 1 L chicken stock; 2 large potatoes (approx. 450g), peeled & diced into 2cm cubes; 125 ml sour cream; 2 tsp garlic & truffle salt; Freshly ground black pepper; 2 tsp fennel seeds; 1/2 cup finely grated Gruyere; 1 tsp lemon thyme; 1 sourdough baguette, sliced

Fennel, cauliflower & truffle soup with gruyere croutons

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

DifficultyEasy

Servings6 people

Ingredients

1/4 cup olive oil
1 large fennel bulb (approx. 900g), cut into 2cm chunks & reserve fronds for later
1 cauliflower (approx. 900g), cut into small florets
4 cloves garlic, unpeeled
2 leeks washed & finely sliced
1 L chicken stock
2 large potatoes (approx. 450g), peeled & diced into 2cm cubes
125 ml sour cream
2 tsp garlic & truffle salt
Freshly ground black pepper

Gruyere & fennel seed croutons

2 tsp fennel seeds
1/2 cup finely grated Gruyere
1 tsp lemon thyme
1 sourdough baguette, sliced

Instructions

Preheat oven to 200°C (180°C fan-forced).
Place the fennel, cauliflower & garlic together in a large mixing bowl with two tablespoons of olive oil & toss together until well coated.
Divide the fennel mixture between two baking trays & roast in preheated oven for 45 minutes or until golden. Remove from oven & peel off garlic skins.
Heat remaining olive oil in a large saucepan over a low heat. Add leeks, cover & cook for 5 minutes or until soft.
Add the roasted vegetables, stock & potatoes to the saucepan. Increase the heat to medium, cover & cook for 30 minutes.
Using a stick blender, puree soup until smooth.
Chop reserved fennel fronds & add to soup with sour cream, truffle salt & pepper, stirring until well combined.
To make the croutons, lightly grill the baguette slices on one side.
Meanwhile, combine the fennel seeds, Gruyere & thyme together in a small mixing bowl.
Turn the toasts over & evenly divide the cheese mixture between them.
Place back under the grill until the cheese has melted.

three ways with fennel:

To braise fennel, slice 3 medium fennel bulbs about 1cm thick. Heat 1/4 cup olive oil in a large sauté pan & cook fennel until golden. Add 1 chopped clove garlic, 1 chopped red chilli, salt & pepper & 2 tablespoons lemon juice. Cover & bake in 160°C oven for 1 hour.
For a delicious salad, ake 1 smoked trout & nely slice a small fennel bulb, a green apple, 2 baby beetroot & 3 spring onions. Toss together in a salad bowl with 2 tablespoons chopped dill or fennel fronds. For the dressing combine 1/4 cup Greek yoghurt, 1 tablespoon lemon juice, 1 teaspoon grated horseradish, salt & pepper.
For a great side dish, trim & cut 4 fennel bulbs into wedges. Place in a pot of boiling water, cook for 5 minutes, then drain. In a mixing bowl combine 1 crushed clove garlic, 250ml cream, salt, pepper & a pinch of nutmeg, stirring to combine. Arrange fennel in a large ovenproof dish & pour over cream mixture. Top with the 50g grated Parmesan, then bake in 180°C oven for 20 minutes or until golden.