Add the parsley straight into the blender with the soup. For this delicate herb, minimum cooking means maximum flavour.
Tomato, fennel and borlotti bean soup with sundried tomato garlic bread and hazelnut dukkah
Cook time: 30 minutes
Peel and dice the onion and the carrot.
Chop the fennel in half lengthwise, then dice. Use it all including the stalk.
Peel and mince the garlic.
Preheat oven to 180 degrees Celsius.
In a medium pot on medium heat, sweat the onions, fennel and carrot in a little oil for 3 minutes. Add the garlic, a pinch of salt and a pinch of sugar, then cook for another minute.
Once the onions are translucent and the garlic is just starting to brown, add the tomatoes and stir well. Add the water, soup stock and cook for about 15 minutes, taste and add more salt, if needed.
While the soup is cooking, prepare the sundried tomato garlic bread.
Slice the bread on a slight bias, not quite all the way through. Spread each slice with the butter, then wrap in foil and place in the oven for 10 minutes. If you like it crispy, unwrap it and bake for another 5 minutes.
Once the soup is ready, remove the bay leaf, then take it off the heat and add the parsley leaves. Blend for at least a minute, until very smooth. You may need to add a little more water.
Open, strain and rinse the beans.
Return the soup to the pot along with the beans and heat through. Taste and add more salt, as needed.
Serve the soup sprinkled with dukkah and with garlic bread on the side.