Fennel & Blue Cheese Soup

• 1 large brown onion, chopped
• 2 large fennel bulbs, quartered and sliced into chunks
• 1 L vegetable stock
• About 50g blue cheese
• 500 ml pure cream
• Salt & pepper to season
• Optional: fresh sage leaves to garnish

1. Cook onion in a little olive oil in large soup pot until fragrant and add fennel.
2. Add vegetable stock until fennel is just covered and cook until very tender.
3. Add knob of blue cheese and let melt, stirring. Season with salt & pepper as desired.
4. Let mixture cool for 5 minutes and then process in blender until very smooth.
5. Add cream and reheat, stirring.
6. Serve immediately in deep bowls with crusty sourdough bread.