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Prime VIP
Serves 10
Prep time: 15 mins
Cooking time: 35 mins
INGREDIENTS
80g: butter
800g: fennel, thinly sliced
250g: potato, peeled and diced
100g: onion, thinly sliced
1 litre: chicken stock
250g: fresh cream
2g: saffron, dissolved in 1 tbsp warm milk
5 tbsp: whipped cream
salt and pepper
PREPARATION
1. Melt butter in large pan and sauté fennel, potato and onion for 4 minutes over a low heat.
2. Add chicken stock and cream. Simmer for 15-20 minutes. Add saffron and simmer for 5 minutes.
3. Season, blend the soup then pass it through a fine sieve.
4. Serve with a drizzle of whipped cream.
