chopped potatoes, fennel bulb, garlic, onions sauted in olive oil and butter,
I used vegetable stock cube, water, salt and pepper.
Garnished with creme fraiche and finely snipped feathery fennel fronds.
*do you notice a shark swimming in Hugh's potato and fennel soup?*
paired with tomato, capers and mint salsa!
A delicious and light dinner!
This is my eighth dish from (my chosen book):
pages 268-269 from Vegetables Galore section of
|Hugh Fernley-Whittingstall's River Cottage Every Day|
The group at The Cottage Cooking Club
headed by the lovely leader
We are attempting to cook from both River Cottage Every Day (RCED) for all,
and River Cottage Love Your Leftovers (RCLYL) - optional!
I will do a round up of the dishes I make from Hugh's book on the 28th
of each month, but since I cannot wait that long, I am posting them as I make them!
and I sharing this recipe with
I'm co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours. If you are like us, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that. Join us at Cookbook Countdown
Cookbook Countdown has a new website :