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Fennel and Oyster Soup

Posted by: Bob Hart | 30 September, 2010 - 9:41 AM

MAGGIE BEER'S FENNEL AND OYSTER SOUP

When the weather is uncertain, we need dishes that cover all the bases. Like a wonderful soup I have been making for years - ever since I discovered it in an early Maggie Beer book about a decade ago. She had pinched it from a young chef, she confessed, and I hereby pinch it from her. Now is the right time to make it as the key ingredients are all in fine shape.

First, make a simple fish stock with heads and frames - but not salmon - from your fishmonger. I like snapper. Remember, it takes far less time to cook a good fish stock (around 20 minutes) than, say, a chicken or beef stock, and is well worth the effort. The better and richer the stock, the better the soup will be. You need just under 500mls of rich, jellied stock. And yes, you can use a bought stock if you must, but it will never be as good.

Now, trim a few fennel bulbs of their fronds and cores and chop roughly. You need about 1kg. Then, chop 8 shallots and 8 cloves of garlic and sweat them gently in EV olive oil in a large pot until they are translucent. Add the fennel, increase the heat and toss to coat well with the oil. Add the fish stock, bring to a simmer, and cook gently until the fennel just softens (about 20 mins).

Liquidise the soup in a food processor or blender (I use a stick blender) and pass through a strainer to remove the fibres. Season well, ladle into warm soup bowls and float three or four fresh oysters on each bowl. Sprinkle with chervil. And maybe a tiny pinch of cayenne. Eat. Be amazed.