Ingredients
Serves 4-61 tbsp olive oil
1 medium fennel bulb, trimmed and thinly sliced; fronds reserved
750gr carrots, sliced
2 large garlic cloves, chopped
1 litre vegetable stock
salt & pepper
⅓ cup fresh orange juice
2 tbsp crème fraîche or sour cream
Fennel Lavash
3½ cups plain flour
1½ tsp sea salt
60gr butter, chopped
1 egg
1 cup milk
1 cup reserved fennel fronds
Method
In a large, heavy saucepan, heat oil over medium heat. Add the fennel slices, and cook, stirring, until softened. Add the carrots and garlic, and cook for another minute or two. Add vegetable stock and season with salt. Simmer, covered, until the carrots and fennel are very tender, about 20 minutes.
Remove the soup from the heat, and stir in the orange juice. Purée the soup directly in the pot or transfer it in batches to a food processor or blender, puréeing until smooth. Stir in the crème fraîche. Taste, and adjust seasoning as necessary. Serve with fennel lavash.
Fennel Lavash
Heat oven to 180°C.
In a food processor, process flour, salt & butter until combined. Add milk and egg and process until the dough comes together. Remove to a bowl, cover and set aside for about 30 minutes.