Serves 2
Sweet, silky, and delicate. Fennel adds subtle anise depth. Simple comfort.
- 6 shallots, peeled and chopped
- 3 tbsp olive oil
- 2 tsp fennel seeds
- 600ml stock
- 50ml kefir
- Sea salt and white pepper
Toast fennel seeds in a dry pan until fragrant, then grind roughly. Warm oil in a heavy-bottomed pan over low heat. Add shallots and ground fennel. Cover and sweat gently for 20 minutes, stirring occasionally, until shallots are completely soft and translucent but not browned. Pour in stock and simmer uncovered for 15 minutes.
Blend until smooth. Return to pan and stir through kefir. Season generously with salt and white pepper. Heat through gently without boiling.
Serve with crusty bread and a drizzle of good olive oil. Keeps refrigerated for 3 days.