A fabulous combination! And a great way to use up left over chicken…oh and one of my very favourite vegetables!
1 fennel bulb – trimmed and cut roughly into 3 or 4 chunks.
1 tulip shallot – or a small onion if not available
1 litre of chicken stock
A pinch of saffron
A pinch or two of smoked paprika
A clove of garlic crushed
About 100 gm left over chicken meat – no skin
A little olive oil
50 gm unsalted butter
50 ml milk – optional
Pop the fennel chunks in a food processor with the shallot and whizz until well shredded. Heat the oil and butter in a pan and when warm add the fennel and onion. Pan fry gently for about ten minutes until the fennel becomes soft.
Add the garlic. Stir for another minute or two. Pour in the chicken stock and add the saffron and paprika.
Put a lid on and simmer for about 15 minutes.
Pop the chicken in the food processor and whizz until broken down. Add to the soup.
Simmer for a further 15 minutes with the lid off.
You could now add the milk – or cream if you want to be remarkably indulgent (!) – and simmer for another minute – then remove from the heat , and blend down gently with a stick blender.
Serve with warm crusty bread!
I promise you, this is full of fabulous flavours!