Fennel and Saffron Soup

One large fennel, diced into medium size pieces discard the core. Two waxy potatoes (Royal Blue), peeled and diced, a bit smaller than the fennel. 400g diced chicken thigh. Onion and garlic (4 or 5 cloves).

Sweat the onion, garlic and fennel. Should use olive oil but the first time we used gee which was very tasty.

Add chicken to brown. Add salt and plenty of pepper. Add potatoes and about 700ml of chicken stock. Add some saffron to the stock, a good pinch (1/4 tsp). Simmer for 40 minutes or so.

Serve with lots of chopped fennel fronds on top.

Result: Outstanding. Very tasty although it looks pale and simple. Would be excellent dinner party fare.