Cream of fennel and chufa nuts
1 head of rutabaga
1 head of fennel
Salt and pepper
½ teaspoon ground asafoetida, fenugreek and ginger
1 teaspoon dried dill and celery
Butter and olive oil
Chufa nuts or almonds to serve
Bring about a liter and a half of water to a boil in a saucepan. Peel the vegetables and cut them into chunks. Dip them in the boiling water. Season the soup with all the spices. Salt to taste.
Cover the soup and simmer for 25 minutes or until the carrots and rutabaga are tender. Off the heat, add a knob of butter and 3-4 tablespoons of olive oil.
Mix the vegetables to a smooth velouté. Serve the cream hot, garnished with chopped chufa nuts.