Roast carrot and fennel soup with fennel flatbreads recipe
Delicious warming soup with a swirl of cream and flatbreads to dip. Try baking some focaccia sometime as an alternative, or addition, to the flatbreads.
Ingredients
- 1 tsp fennel seeds
- 250 g strong bread flour
- 0.5 tsp fast-action dried yeast
- 1 tsp sugar
- 1 tbsp olive oil, plus extra for shaping
- 1 tsp fennel seeds
- 8.8 oz strong bread flour
- 0.5 tsp fast-action dried yeast
- 1 tsp sugar
- 1 tbsp olive oil, plus extra for shaping
- 1 tsp fennel seeds
- 8.8 oz strong bread flour
- 0.5 tsp fast-action dried yeast
- 1 tsp sugar
- 1 tbsp olive oil, plus extra for shaping
- 1 kg carrots, peeled, trimmed and sliced
- 2 fennel bulbs, trimmed and sliced, tops reserved to serve
- 1 onion, sliced
- 1 splash olive oil
- 2 cloves garlic, unpeeled
- 1.6 l vegetable stock
- 100 ml single cream, to serve
- 2.2 lbs carrots, peeled, trimmed and sliced
- 2 fennel bulbs, trimmed and sliced, tops reserved to serve
- 1 onion, sliced
- 1 splash olive oil
- 2 cloves garlic, unpeeled
- 2.8 pints vegetable stock
- 3.5 fl oz single cream, to serve
- 2.2 lbs carrots, peeled, trimmed and sliced
- 2 fennel bulbs, trimmed and sliced, tops reserved to serve
- 1 onion, sliced
- 1 splash olive oil
- 2 cloves garlic, unpeeled
- 6.8 cups vegetable stock
- 0.4 cup single cream, to serve
Details
- Cuisine: Italian
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 80 mins
- Cooking Time: 60 mins
- Serves: 6
Step-by-step
- To make the soup: Preheat the oven to 190C/gas 5.
- Next, put the carrots, fennel and onion in a roasting dish and toss with 2 tablespoons of olive oil. Roast for 20 minutes, then add the garlic cloves.
- Stir everything thoroughly and return to the oven for 20 minutes more, until the vegetables are soft and browned. Remove the papery skins from the garlic cloves.
- Put the roasted veg in a large pan with the vegetable stock and bring to the boil. Simmer gently for 15 minutes, then liquidise with a stick blender, until completely smooth.
- Serve with a swirl of cream and a scattering of fennel tops.
- To make the fennel flatbreads: toast the fennel seeds in a dry frying pan for 30 seconds or so, until fragrant. Crush roughly with a pestle and mortar, then pour into a bowl with the flour and ½ teaspoon of salt.
- Dissolve the yeast and sugar in 100ml of hand-hot (not boiling) water, then add it to the flour mixture with the oil and 60–75ml of hot water and mix until you have a soft, but not sticky, dough. Knead for 5 minutes.
- Pop the dough into an oiled bowl, cover with oiled clingfilm and set aside to rise in a warm place for 30 minutes. Then, with oiled hands, divide the dough into 8 and roughly roll each one into a thin oval.
- Stack them up, separating them with baking paper to stop them from sticking together.
- Heat a griddle pan until it's smoking hot and add the flatbreads (you'll need to do this in batches). Cook for a couple of minutes on each side, until charred and puffed up.
Luciano Catalinotto is the head chef at Audley Retirement's Leamington Spa village
You might also like:
James Martin's mushroom soup recipe
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