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14 December 2012,23:08 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Heat the oil in a large saucepan and gently fry the onion and fennel for about 10 minutes until they are very soft and beginning to brown.
  • Add the chorizo, potatoes and stock and bring to the boil.
  • Reduce the heat, cover with a lid and cook gently for 20 minutes until the potatoes are very tender.
  • Using a stick blender blend the soup until fairly smooth.
  • Stir in the coriander and creme fraiche and heat through gently for a couple of minutes.
  • Season to taste and serve in small, warmed cups.


  • 5 tablespoons Cooking oil
  • 2 onion, chopped
  • 500 grams fennel bulb, chopped
  • 200 grams chorizo, cut into small pieces
  • 750 grams floury potatoes cut into small dice
  • 1½ liters meat stock
  • 5 tablespoons finely chopped fresh coriander
  • 5 tablespoons creme fraiche
  • Salt and pepper

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