Roasted fennel and Somerset cider soup

Method

1. Preheat the oven to 200C/gas 6. Trim the feathery leaves off the fennel and reserve a few for the garnish. Trim the fennel bulbs, removing the tough outer layers, and cut each one into 8 wedges. Cut the onions into similar-sized pieces.

2. Put the fennel and onion in a roasting tin and drizzle with olive oil. Sprinkle the lemon thyme, coriander seeds, fennel seeds and freshly ground black pepper over the vegetables. Roast in the oven for 30-45 minutes or until lightly caramelised.

3. Remove the roasting tin from the oven, pour the cider over the vegetables and return to the oven for a further 15 minutes - until the cider has almost been absorbed.

4. Remove from the oven and cool slightly, then spoon the roast vegetables and juices into a blender or food processor and blend until smooth. Transfer the vegetable puree to a large saucepan and stir in the stock. Bring the mixture to the boil and simmer over a medium heat until reduced by about a third.

5. Cool slightly before straining the soup through a fine sieve. Return to the rinsed-out pan, stir in the cream, and reheat. Add the apple brandy just before serving. Ladle the soup into warmed bowls and garnish with a sprinkling of chopped fennel leaves.