Carrot and Fennel Soup inspired by lunch at Olive Deli and Café
The baking gods have decided that me and baking do not go together. I was recently invited to a baking class and having a feeling in my waters as they say, I rang to find out my name wasn’t on the list to attend. Bah! And then I decided to have another go at making a cake I’d made the previous week which burnt to a cinder {the inside of the cake was lovely but the outside was burnt black}. This time the cake was a lovely golden colour but perfectly undercooked on slicing it. Double bah! Such a waste of eggs, flour and fresh strawberries. Condemned to the bottom of the compost bin, I’ve decided to take a break from baking cakes for a while and stick to the savoury …
Last week Hubby and I went out for lunch. It was a lovely Spring day with lots of sunshine and a pleasant 15oC. Off to the seaside town of Skerries we went as there was a lovely coffee shop I’d found only the previous Saturday, Olive Delicatessen & Café. What a gem of a coffee shop with seating outside both to the front and back of the café as well as inside. The feel is very French bohemian with dark woods and panelled walls, chalk boards and an earthy colour palette. The atmosphere is relaxing and it would be easy to sit here and while away the hours over good food and easy conversation.
The menu was perfect too with plenty of sandwiches, panini and salads to choose from as well as a cheese board and deli platter amongst others to share. We opted for the full toastie and soup offer at a bargain price of €7.50. Made with batch bread, I ordered the feta, fresh tomato, oregano and black olive tapenade toasted sandwich with carrot and fennel soup while Hubby’s toasty was mature Irish cheddar with fresh tomato and red onion. Both toasties were delicious but the soup was beyond delicious. The fennel didn’t overpower and the citrus element gave a refreshing depth to the soup. Me thinks Olive will be our new lunchtime haunt for a long time to come!
Lunchtime the following day was a home affair and I decided to recreate the soup as I’d a couple of small fennel bulbs in the fridge. Here’s how I made mine.
Ingredients
4 medium carrots
2 small fennel bulbs
1 onion
1 garlic clove
1-2 tbps olive oil
1 tsp mixed dried herbs
1 knorr vegetable stock pot
Juice of 1 orange
1 litre of water
Salt and pepper to taste
Method
Preheat the oven to 180oC
Peel the carrots and slice into chunks
Quarter and core the fennel
Peel and quarter the onion
Put the vegetables along with the garlic clove onto a roasting tray and sprinkle with the olive oil
Roast for 30 minutes or until tender
Put the vegetables into a pot with the water, herbs, stock and orange juice.
Bring to the boil and simmer for 15-20 minutes
Liquidize in a blender or blitz smooth with a hand blender and return to a clean pan, adding more water if the consistency is too thick for you.
Season to taste with salt and pepper.
Enjoy!
Xx Paula
2 comments on “Carrot and Fennel Soup inspired by lunch at Olive Deli and Café”
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Salt, Pepper and a Dollop of Cream 
Looks Delicious Paula!!! YUM!! 🙂
Thanks Amy! Its the new soup of the month here in Chez SPC, I can tell you! Hubby just loves it!!