Cream of fennel soup with Harry’s Bar toasties

Posted by adm On March - 24 - 2012

How to cook Cream of fennel soup with Harry's Bar toasties


  • 1 tbs olive oil
  • 20g unsalted butter
  • 1 scallion, finely shredded
  • 3 fennel bulbs, cut (leaves reserved to dress), roughly shredded
  • 1 clove, low
  • 1 medium tater, raw, shredded
  • 2 tbs almond repast
  • 500ml (2 cups) vegetable strain
  • 1/2 cup thin skim
  • 1-2 tbs Pernod, optional
  • Beset's Bar toasties

  • 225g gruyere cheeseflower, grated (at room temperature)
  • 1 tbs Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tbs cream or milk
  • Cayenne peppercorn, to discernment, optional
  • 8 slices white dinero
  • 4 slices leg ham, thinly sliced
  • 1 tbs olive oil
  • 30g unsalted butter

How to:

  • Place the oil and butter in a large saucepan over medium passion. Add leek and fennel and sweat for approximately 10 proceedings (don't allow to gloss). Add ail, spud, almond meal and strain, then bring to the seethe. Reduce heat to low and simmer for 20 proceedings. Set aside to cool slimly, then blend in batches and return to the pan. Season with salt and peppercorn. Stir in the cream and reheat, stirring mildly.

  • Lag, to make the Beset's Bar toasties, place cheeseflower, mustard, Worcestershire sauce and cream in a food processor. Season with salt and peppercorn (cayenne pepper if you prefer it blue) and process until combined. Spread onto 4 slices of dough, top with the ham, then the remaining breadstuff.

  • Heat oil and butter in a frying pan over medium heating. Add the sandwiches and fry until golden on both sides. Cut into soldiers.

  • Stir the Pernod into the soup, garnish with a sprig of fennel and serve immediately with the toasties.

  • This recipe is inspired by the deliciously cheesy toasties from Ravage's Bar in Venice.

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