Robin Ellis

A “use up those vegetables in the fridge” soup–very simple.

I made it this morning with our lunch in mind–another comfort soup for autumn–finally arrived.

I came back from a walk to find our friends and neighbours Flo and Thierry here–with gifts of sweet chestnuts and champagne, brought to toast the arrival of autumn–great minds…!

They stayed for an improvised lunch, anchored by a bowl of hot soup.

for 4

3 fennel bulbs–outer layers removed, halved and chopped

2 leeks–thoroughly washed and roughly sliced

3 garlic cloves–peeled and chopped

1 tablespoon of olive oil

a sprig each of rosemary and thyme–tied together if possible

A good pinch of nutmeg–grated

1 litre/2 pints of stock–I use organic vegetable stock cubes

2 tablespoons of parmesan–grated

salt and pepper

• Heat the oil in a large saucepan.
• Add the chopped fennel, leeks and garlic.
• Turn them over in the oil.
• Add the little bunch of rosemary and thyme.
• Gently sweat the vegetables–covered — for 10 minutes.
• Remove the herbs.
• Add the pinch of grated nutmeg.
• Add the stock, bring up to the boil and simmer for about 20 minutes.
• When the soup has cooled a little–liquidise it.
• Stir in the parmesan and check the seasoning.