Chilled fennel soup

A delicious fennel soup served chilled, for warmer days.

Ingredients

300 g	Fennel (Main)
3	Garlic cloves
1	Large onion
1 Tbsp	Olive oil
3	Bay leaves
1	Lemon, zest and juice
1 tsp	Sea salt
2 cups	Chicken stock, hot

Directions

1. Finely chop the fennel (reserve the fronds for garnishing), onion and garlic.
2. Fry gently in olive oil with the lemon zest, bay leaves and sea salt for 5-7 minutes until soft, stirring constantly.
3. Add the chicken stock (or use water) and simmer until tender, approx 10 minutes.
4. Remove from heat, cover and leave to cool.
5. Remove bay leaves, add a small handful of chopped fennel fronds and blitz in food processor until smooth.
6. Season to taste with salt and lemon juice. Chill well.
7. Serve in bowls drizzled with extra virgin olive oil, a sprinkle of fennel frond and a grind of pepper.