This month Dom of Belleau Kitchen and Jacqueline of Tinned Tomatoes have joined forces or rather challenges and come up with the Random Recipe No Croutons Required challenge. What that adds up to is that I wanted to choose a vegetarian soup recipe at random from my book collection. The first cookbook I randomly selected had no soups at all but the second was ‘Classic Bull’ by Stephen Bull, which has a small section on soups, and the randomly chosen number nine gave me this little gem.
There are some excellent recipes in this book, so I was confident that this soup would be good and I promise it is. I have to confess that I made a variation to the original in that Mr Bull uses chicken stock and I just had to be vegetarian. The amount given here would serve 4 as a light and refined starter but, in this case, fed 2 as a very pleasing lunch dish. I served it hot, but it will also work perfectly well when served cold.
25 g butter
100 g onion, chopped
50 g feta cheese
50 g flaked almonds
2 cloves garlic, chopped roughly
75 g fennel, finely sliced
1 small stalk celery, sliced
500 ml vegetable stock
Lightly toast the flaked almonds in a dry frying pan. Melt the butter in a saucepan and soften the onion over a gentle heat for 10 minutes.
Add all the other ingredients, including the toasted almonds, to the pan containing the onions. Cook over a moderate heat for 20 minutes. Allow to cool a little, then liquidise.