Roasted Fennel Soup with Chorizo Oil

Heat your oven to 375°F. In a large bowl, combine fennel, onions, rosemary, thyme, oregano and oil; season generously with salt and pepper. Toss together to evenly coat vegetables. Transfer to rimmed baking sheets. Roast vegetables, until golden and tender, about 40 minutes. I rotated the pan a few times and stirred the fennel around.

Take baking sheets out of the oven, discard the herbs and transfer vegetables to a large pot; add stock. Bring this to a boil, then reduce heat to a gentle simmer. Cook soup until flavors meld, about 35 minutes.

Using a food processor or blender, carefully purée soup in batches until smooth. Return soup to pot and gently heat until warmed through. I strained the soup after this, to get a more velvety smooth soup. Season with salt and pepper to taste.

In a frying pan over medium heat add the olive oil and the chorizo. Fry the chorizo until crispy. The chorizo will give the oil a beautiful colour and taste.

Serve the soup in a big bowl, add some of the crispy chorizo and croutons and swirl on some of the chorizo oil.