This is a deliciously creamy soup, that tastes full of cream but uses creme fraiche instead. It also used up one of my very rather overgrown courgettes, so that made me happy!
Fennel and Courgette Soup with Parmesan and Creme Fraiche
(adapted from The Times)
1 large onion, diced
2 potatoes, peeled and diced
2 small fennel bulbs, finely sliced
2 garlic cloves, crushed
1.75l vegetable stock
2 courgettes, diced
300ml crème fraîche
2 tbsp parmesan, grated
Melt the butter in a large saucepan over a medium heat and add the onion, potatoes, fennel and garlic. Cook for a few mins to soften, then pour over the stock. Bring the liquid to a simmer and cook for about 10 mins until the fennel is tender. Add the courgettes and cook for a further 10 mins.
Take the pan off the heat and blend with a stick blender until very smooth. Stir in the crème fraîche and grated parmesan, and season well with salt and pepper.
Ladle the soup into bowls and serve garnished with lots of chopped parsley and a sprinkling of parmesan on top.