Roast Fennel and Garlic Soup with seeded olive oil crackers

As you all know I love soup! It’s amazing what can be done with so few ingredients, even the crackers are easy to make.
It’s the second time I’ve made this type of this crisp bread and I’m telling you it’s so easy that I really should make them more often. They are expensive to buy but easy to make with little ingredients. I think it’s just the mental hurdle of what they look like that you have to get over, you can make them!

If you don’t have time to make the crackers, make some quick croutons or even just toasted sourdough. The soup needs the contrast in texture and flavour.

You can get the recipe here on the Gourmet Traveller website.

Trick and Tips

The soup recipe called for crème fraîche to be added at the end. I had sour cream and greek yoghurt in the fridge so I used a combination of the two. I think it would have benefited from the sweetness of the crème fraîche, but if you don’t have any use cream, pouring or thickened would be fine.

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3 thoughts on “Roast Fennel and Garlic Soup with seeded olive oil crackers

  1. Glad you blogged this as it looks sensational and has inspired me to tackle another GT recipe. Made the crumbed parmesan and thyme lamb cutlets tonight from this month’s issue and they were sensational (although they probably don’t fit your requirement for this blog of being tricky enough!)

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