Creamy Sweet Potato and Fennel Soup with Parmesan Wafers

Italian style egg free and nut free soup.

Ingredients

20g butter 1 onion, finely chopped 1 clove garlic, finely chopped 500g fennel, chopped 500g sweet potato, peeled and chopped 3 cups chicken or vegetable stock 1 1/2 cups milk 1/2 cup grated parmesan cheese Salt and freshly ground black pepper, to taste 1/4 cup sour cream, for serving Parmesan wafers 1 cup grated parmesan cheese 1/2 teaspoon nigella or poppy seeds Freshly ground black pepper, to taste


Nutritional information

No nutrition information available

Instructions

Heat butter in a large heavy-based saucepan, add onion and garlic, cook until softened. Add fennel, sweet potato and stock, simmer covered for 15-20 minutes until very tender. Puree mixture until smooth, add milk and cheese. Season to taste. Heat gently without boiling. Adjust consistency with extra milk if required. For parmesan wafers, combine all ingredients and drop tablespoonfuls onto a lined baking tray. Bake at 200°C for 5 minutes until golden and bubbling. Allow to cool 5 minutes until crisp. Ladle soup into bowls and dollop with sour cream. Serve with parmesan wafers