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Fennel and Almond Soup with Cardamon

Submitted by Tooodlepips 23 July 2009




2 tbsp sunflower oil, 1 small onion or shallot - chopped finely, 600g fennel bulbs - quartered, 2 cloves garlic - crushed, 5 cardamom pods (seeds only), 300 ml light stock, 25g ground almonds, 2 tbsp cream,


Saute onion/shallot until transparent. Add fennel, garlic and cardamon and toss for one minute. Add stock and bring to light boil, simmer for 15 mins. Add almonds and blend until velvety smooth Add and blend until velvety smooth., Stir in the cream and seasoning and garnish with a few delicate fennel fronds placed on top

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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