Silky Fennel Soup

by Jamie Oliver


2 bulbs of fennel, 2 onions, 300g potatoes, olive oil, 4 slices rustic bread, 20g parmesan cheese, 600ml whole milk, 100g baby spinach (or greens of your choice such as watercress, rocket or tender Swiss chard).


Preheat the oven to 180 degrees C. Trim the fennel, peel the onions and potatoes, then roughly chop everything and put into a large pan on a medium heat with 1 tbsp of oil. After 1 minute, pour in 200ml of water, pop the lid on and cook for 20 mins, removing the lid halfway through.

Meanwhile, slice the bread into 2cm chunks. Drizzle over 1 tbsp of oil and toss to coat, then scatter over a lined baking tray and grate over the parmesan. Bake for 25 mins, or until beautifully golden and crips.

Pour the milk into the pan. Bring to the boil, then ladle into a blender and whizz until super-smooth - you may need to work in batches. Season to perfection with sea salt and black pepper, then divide two-thirds of the soup between warm bowls. Add the spinach to the soup in the blender and whiz again. Randomly swirl or ripple the green soup between the bowls and serve with the croutons.

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