Charley Anderson Hodges
Fennel soup with beet oil
Fry the onion in the oil for about 3 minutes.
Add the fennel to the onion. Fry the fennel on a low setting for a few minutes without discolouring.
Pour in the stock and simmer for 10-15 minutes.
Puree the beet with the olive oil for the beetroot oil and pour it through a tea strainer. Collect the red oil and keep it for later use.
Puree the soup completely. Beat the crème fraîche a little lumpy.
Season the fennel soup with salt and pepper. Divide the crème fraîche over bowls and pour the soup over it.
Finally pour a trickle of beet oil on the soup and sprinkle with fennel green.
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