Cream of Fennel Soup With Anchovy Croutons

1. 1

   Gently toast the fennel seeds in a dry frying pan for a couple of minutes, then crush them with the side of a knife and give them a quick chop.

2. 2

   In a heavy-based saucepan, sweat the onion and garlic in the butter with the ground seeds for 5 minutes, then add the celery, leek and fennel.

3. 3

   Season and stir.

4. 4

   Cover the pan and cook over a low heat for 20-25 minutes, stirring from time to time to avoid coloration.

5. 5

   Add the stock, bring to the boil, give it a good skim and simmer for a further 15 minutes.

6. 6

   For the croutons, remove the crusts and cut the bread into 2cm cubes.

7. 7

   Heat the oil in a wide frying pan and add the anchovy pieces, using the back of a spoon to encourage them to melt in the hot oil.

8. 8

   Now add and gently fry the croutons, moving them around constantly until they are approaching a nice, even golden brown - less than 5 minutes total cooking time.

9. 9

   Use a slotted spoon to drain them briefly on kitchen roll and season with pepper.

10. 10

    Meanwhile, finish the soup by pouring it into the blender and whizzing until smooth.

11. 11

    Stir in the cream and season.

12. 12

    Serve in hot bowls with a scattering of croutons on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.