Serves: 4
INGREDIENTS
2 tablespoons olive oil
1 large fennel bulb, thinly sliced, fronds reserved
300 grams agria potatoes, thinly sliced
2 cloves garlic, crushed
2 teaspoons chopped thyme
5 cups vegetable or chicken stock
400-gram tin cannellini beans, rinsed and drained
1 tablespoon lemon juice
sea salt and ground pepper
To serve: crème fraiche, balsamic glaze, olive oil and reserved fennel fronds
METHOD
Heat the oil in a large saucepan over a medium heat. Add the fennel, potatoes, garlic and thyme with a good pinch of salt. Cover and cook until tender, stirring occasionally, about 10 minutes. Add a splash of water if the potatoes stick to the base.
Add the stock and beans and simmer for 10 minutes. Using an immersion blender, blend until the soup is smooth or leave with a little texture, if desired.
Season with the lemon juice, salt and pepper.
To serve: Ladle the soup into shallow bowls and top with a dollop of crème fraiche, a drizzle of balsamic glaze, chopped fennel fronds and a little olive oil. Serves 4
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.