Fennel & cashew soup with wasabi and olive & lime pesto
Ingredients
for 4 person
| 1 tbsp | olive oil |
| 1 | onion, chopped |
| 500 g | fennel, chopped |
| 8 dl | vegetable bouillon (e.g. Fine Food Bouillon de Légumes) |
| 80 g | Fine Food Wasabi Mild Cashews |
| salt and pepper to taste |
| 80 g | black olives (e.g. Fine Food Olives Noires de Nyons AOC), pitted, finely chopped |
| 1 | lime, rinsed with hot water, dabbed dry; use grated zest and 1/2 the juice |
| ½ dl | olive oil |
How it's done
Fennel & cashew soup
Heat the oil in a pan and sauté the onion and fennel for approx. 3 mins. Pour in the stock, bring to the boil, cook on a medium heat for approx. 5 mins. Add the cashews, cook for a further 15 mins. Puree the soup, season.
Olive & lime pesto
Mix the olives with the lime zest, juice and oil.
Serve the soup in plates, with a drizzle of pesto.
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