To make the Black Olive Oil, simply blend black olives and olive oil in

a blender.


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Serves 4

2 tablespoons olive oil

1 large yellow onion, chopped

1 large potato, peeled and chopped

1 bulb fennel, chopped

5 carrots, peeled and chopped

4 cups chicken stock

1⁄2 cup heavy cream

salt & pepper, to taste


  1. Heat the oil in a large pot.
  2. Fry the onion, potato, fennel, and carrot until soft.
  3. Add the stock and simmer for 20 minutes.
  4. Pour into a blender and blend the mixture until smooth. Be careful when blending hot ingredients, do it in small batches or it will go everywhere!
  5. Pour back into pot and add cream. If the soup feels too thick, just add a little more stock.
  6. Serve with black oil.

TIP:

Be careful when blending hot ingredients, do it in small batches or it will go everywhere!


Photography by Colin Cooke

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