FENNEL AND POTATO SOUP .

Melt 40 gm of butter in a large saucepan . Add 2 large onions peeled and thinly sliced along with tbs of minced garlic and a 1/4 tsp of salt . Peel and dice 1 kg of 'all rounder'potatoes to the onion mixture . Add 1 large fennel bulb ( or 2 small fennel bulbs ) , trimmed and finely chopped , 1 tsp of caraway seeds . Cook for 5 minutes and then add 1 litre of vegetable stock and 2 tbs of soy sauce . Bring to the boil and partially cover and simmer for 20 minutes . Allow to cooland then use a stick blender to blend until smooth . Stir through chopped parsley and season with cracked pepper . Reheat the soup gently and ladle into warmed bowls , swirl with a spoonful of creme fraiche and serve with torn pieces of sourdough bread .