Creme of Fennel, Cauliflower and Cannellini Bean Soup

Ingredients

olive oil

butter

2 brown onions, peeled and roughly chopped

1 large fennel bulb, roughly chopped

1 cauliflower roughly chopped

800 grams cannellini beans (canned)

chicken stock

300ml cream

sea salt

white pepper

Method

1. Heat the olive oil and melt the butter in a large pot.
2. Fry the onion until translucent but not coloured.
3. Add the fennel, cauliflower and cannellini beans.
4. Add enough chicken stock to just cover the vegetables.
5. Bring to the boil then reduce to a gentle boil. Cook until the cauliflower and fennel are soft. Add the cream and return to the boil.
6. Blend with a stab blender until smooth. Taste and season with sea salt and white pepper.