PEAR AND FENNEL SOUP

INGREDIENTS:

1 tbs olive oil

2 sliced onions

2 chopped garlic cloves

2 large fennel bulbs, trimmed

4 pears, cored & chopped

2 pints vegetable bouillon stock ( I always use the reduced salt version by marigold – purple pot )

PROCEDURE:

Heat oil in a large pan and sauté onion & garlic.

Add fennel and a little stock and cook for a further couple of minutes.

Add remaining ingredients and simmer gently for about 40 mins.

Blend adding as much of the cooking stock as required to your desired consistency.

Garnish with a little grated lime zest if required.