Recipes+ - - Front Page -

SERVES 4 PREP 15 min­utes COOK 30 min­utes NUTRITION 2003kJ; 19g fat (10g sat); 15g pro­tein; 34g car­bo­hy­drate; 9g fi­bre a serve COST $3.50 a serve

20g but­ter

4 fen­nel bulbs, trimmed, chopped,

fronds re­served

2 all-rounder pota­toes (such as de­siree)


1 onion, finely chopped

2 ta­ble­spoons chopped coriander stems,

plus ½ cup leaves

1.25 litres (5 cups) boil­ing wa­ter

3 large veg­etable stock cubes

500g packet frozen peas

1 long fresh red chilli, seeded, finely

chopped, plus 1 ex­tra, to serve

2/3 cup ex­tra-light sour cream 1 ta­ble­spoon lemon juice

1 Melt but­ter in a large heavy-based saucepan over mod­er­ate heat. Add the fen­nel, potato, onion and coriander stems; cook and stir for 8 min­utes or un­til ten­der.

2 Add the boil­ing wa­ter and crum­bled stock cubes. Bring to the boil. Re­duce heat; sim­mer for 15 min­utes or un­til potato is ten­der. Add peas and coriander leaves; sim­mer for 2 min­utes or un­til peas are heated. Add chilli. Re­move from heat. Cool slightly. Blend un­til smooth. Place soup in a clean pan. Cook and stir over low heat for 2 min­utes or un­til heated.

3 Whisk sour cream and juice in a bowl. Top soup with lemon cream. Serve sprin­kled with ex­tra chilli and re­served fen­nel fronds.

$3.50 aserve

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.