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Serves 4

1 tablespoon olive oil
1 onion, chopped
1 clove garlic, chopped
500g fennel, chopped
500g sweet potato, peeled and chopped
3 cups chicken or vegetable stock
1 1/2 cups Australian milk
1/2 cup grated Australian parmesan cheese
salt and freshly ground black pepper, to taste
1/4 cup Australian sour cream, for serving

Parmesan Wafers
1 cup grated Australian parmesan cheese
1/2 teaspoon nigella* or poppy seeds
freshly ground black pepper, to taste

1. Heat oil in a large heavy based saucepan, add onion and garlic, cook until just tender. Add fennel, sweet potato and stock, simmer covered for 15-20 minutes until very tender.

2. Puree mixture until smooth, add milk, cheese and season to taste. Heat gently without boiling. Adjust consistency with extra milk if required.

3. For parmesan wafers, combine all ingredients and drop tablespoonfuls onto a lined baking tray. Bake at 200°C for 5 minutes until golden and bubbling. Allow to cool 5 minutes until crisp.

4. Ladle soup into bowls and dollop with sour cream. Serve with Parmesan Wafers.

Tip: Parmesan Wafers also make fantastic finger food served with drinks.

* Nigella seeds, are black triangular shaped seeds, commonly seen on Turkish style breads. They have a peppery, oregano like flavour and can be found in specialty stores or markets.  

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