This soup is the quintessence of understated elegance and sophistication. The flavours are delicate yet full of depth when married together. Don’t omit anything.
The recipe was inspired by a soup on the menu at the Savoy Hotel in London, England back in the late ‘80s when Anton Edelmann was the executive chef. Minimal time and effort are required to throw this together and there are so few ingredients. For those reasons, and because it can be prepared in advance, this soup is perfect for entertaining.
- 550 grams or 1 ¼ lbs. onions, coarsely chopped (abut 1½ jumbo onions)
- 100 grams (4 oz.) fresh fennel, coarsely chopped
- 100 grams (4 oz.) leeks, white part, coarsely chopped
- 1 litre vegetable stock
- 100 ml (4 oz.) Coconut milk
- 25 ml (1 oz.) Ruby Port
- Celtic or Pink Himalayan Salt
- Freshly ground black pepper
Add the onions to a large pot with two tablespoons of water and sweat over a medium heat until transparent. You can cover then pan to assist with this. The onions should not begin to caramelize.
Add prepared fennel, leeks, vegetable stock and simmer for 25 minutes or until vegetables are soft enough to puree.
Turn off the heat and puree the soup with an immersion blender. Add salt and pepper as desired. Stir in the coconut cream or other non-dairy milk. Stir in the port. Ladle soup into bowls and serve with gluten-free croutons.
I prefer canned coconut milk to other varieties of non-dairy milk in this recipe because of its thick consistency. Shake the can before opening and empty the contents into a bowl. Whisk the coconut milk and cream well and then measure the ½ cup called for in the recipe. If you prefer to make your own non-dairy milk, be sure to decrease the ratio of water to nuts so that you end up with sufficient cream.