River Cottage

Hugh cooked this zesty vegetarian soup on River Cottage Veg

Serves 4

• 40g butter
• 2 tbsp rapeseed oil
• 3 shallots, sliced
• 4 small fennel bulbs, trimmed and roughly chopped, keep the fronds for garnish
• 2 small celeriac, peeled and roughly chopped
• Finely grated zest of 1 orange
• Crème fraîche, to finish

1. Heat the butter and oil in a large pan, add the shallots and sweat gently for a few minutes.

2. Add the fennel and celeriac, stir well and cover with a lid and leave to sweat gently for 10 minutes.

3. Add the orange zest and seasoning along with the stock and simmer covered for 15 minutes.

4. Blitz until smooth then pour into serving bowls and serve with a dollop of crème fraiche , swirl gently and sprinkle with fennel fronds.