1 bulb fennel sliced thinly
15g / 1/2 oz butter
1/2 onion chopped finely
1 small potato cubed
150ml / 1/4 pint chicken or veg stock
1 organic egg yolk
2oz cheese (any that takes your fancy)
small amount of fresh parsley
4tbs milk or cream
salt & pepper to taste
method
1. heat the butter in the pan add the onions and soften gently do not brown them.
2. add the potato fennel and stock and bring back to the boil then simmer gently until the potato is just starting to soften. about 10 mins, take of heat.
3. pour into blender and add rest of the ingredients and blend until smooth.
having this for lunch today with home made granery bread, taking some in for jane later.
hope you enjoy
all the best
Russ
