I have been cooking from my new cookbook, save with Jamie, this week. It’s brilliant, his best book so far, and I like most of his anyway! He includes calorie information, which I like, but mainly his recipes look delicious so you want to make them, really are cheap, and really are the sorts of things families want to eat. Today’s fish pie was the better of the two recipes, and will definitely be in the permanent collection, although this soup was very tasty too. I cheated and boiled some of my alphabet shapes to add to it to make panther eat it better. This did work although felt a bit naughty! Se didn’t eat loads though, and told me today she doesn’t like white soup! Jamie jazzes this up with French toast croutons, and when I next make this I’m going to include these, but this is just the basic soup recipe. It follows his normal format, although he fries the fennel much longer. Not sure how essential this is but i Just copied him! It doesn’t massively taste of fennel but it is very nice!
2 bulbs of fennel
2 cloves of garlic
1 veg/ chicken stock cube
1 tin cannellini beans
Peel and slice the garlic and onions
Trim off the herby tips of the fennel to decorate the soup with. Trim the top and bottom of the fennel and thinly slice
Fry the onions, garlic and fennel on a low heat with a lid on for 30 mins, stirring occasionally. Jamie says you may need to add a splash of water to loosen it but mine didn’t.
Crumble in the stock cube, beans including their water and 750ml boiling water
Bring to the boil then simmer for 20 mins
Blitz with a stick blender and serve. Serves 4 big portions.
Even if I don’t do the French toast next time I will be topping it more interestingly. He suggests fennel seeds, chilli flakes and stirring in a teaspoon of yoghurt or cream.