Very fragrant and light, this aromatic soup is best served with crusty bread.

Serves: 5-6 Preparation time: 15′ Cooks in: 25′ Ready in: 40′

700 ml-1lt vegetable or chicken stock
600 g fennel bulb, diced
1 ripe pear, diced + 2, finely sliced
1 medium onion, finely sliced
2 medium potatoes, diced
1 leek, only the white part, diced
3 tbsp mustard
3 tbsp single cream
2-3 tbsp butter
salt, freshly ground black pepper


Step 1

In a medium pan heat the butter add onion and leek and fry for 1 minute until starting to soften.
Stir in mustard and cook for another 2 minutes. Add fennel and 1 pear and sauté for 2 minutes. Stir in potatoes, cook for another minute and cover with stock. Season with salt and pepper and bring to a boil.

Step 2
Boil for 20 minutes or until all ingredients soften.

Step 3
Heat a non-stick frying pan and cook pears until nicely colored. Blitz the soup with a hand blender or in a food processor until very smooth. Serve hot in bowls garnishing with pear slices.

Photo Konstantinos Kafiris

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