2 Tbs. oil 1 onion, peeled and chopped 2 cloves garlic, crushed 1 large bulb fennel, trimmed and chopped 2 sticks celery, washed and chopped 2pt/1.1ltr vegetable stock 1 Tbs. tomato puree 1 fresh bouquet garni 1 large potato, peeled and cut into chunks salt and freshly ground black pepper 4 thick slices French bread oil for frying 2 Tbs. grated Cheddar cheese 1 Tbs. fresh parsley, finely chopped
Instructions
1) Heat oil in a pan and fry onion, garlic, fennel and celery until softened. Pour over stock and stir in tomato puree. Add bouquet garni. Bring to the boil and add potato. Simmer until vegetables are just tender. Remove bouquet garni. Season with salt and freshly ground black pepper to taste.
2) Meanwhile, fry bread in hot oil until golden. Sprinkle over cheese. Ladle soup into warmed bowls and set aside to prepare croutons.
3) Grill cheese over croutons until it has started to melt. Then top each bowl of warm soup with a crouton and sprinkle with a little chopped parsley to decorate. Serve immediately.
