Caramelised fennel & cauliflower soup with brown butter & pine nuts
80ml olive oil
2 x fennel bulbs (weighing about 500g each with stems removed)
1 onion, finely sliced in rings
2 garlic cloves
400g cauliflower florets (from 1 medium sized cauliflower)
1 large potato, peeled and cut into small cubes
1 bay leaf
2 tablespoons pine nuts
salt & freshly ground black pepper
Remove core from fennel bulbs and slice finely.
Heat oil in a large saucepan over a medium-low heat. Add fennel and onion and cook for about 30 minutes, until caramelised. Add a little more oil if the mixture begins to stick. Add potato, cauliflower and bay leaf. Cover with stock and water, increase heat to high and bring to the boil. Reduce heat to medium-low, cover and cook for about 20 minutes, until cauliflower and potatoes are soft. Remove bay leaf and blend soup until smooth. Season to taste with salt and pepper.
Add pine nuts to a small frying pan over a medium heat. Cook until nuts are golden on all sides, then remove and set aside. Add butter to the pan and cook until butter turns golden brown, about 2 minutes, then add pine nuts and stir well to combine.
Serve soup topped with generous spoonfuls of pine nut and burnt butter sauce.