Ingredients
Method
1.
Tie pork at 2.5cm (1 inch) intervals with kitchen string. Combine the pork, potato, fennel, onion, garlic, bay leaf, peppercorns, the water and stock in 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 6 hours.
2.
Discard bay leaf. Transfer pork to medium bowl, remove string. Using two forks, shred pork coarsely.
3.
Stand soup 10 minutes, then blend or process, in batches, until smooth. Return soup to cooker, stir in cream. Cook, covered, on high, until hot. Season to taste.
4.
Serve soup topped with pork and reserved fennel fronds.
Reserve some of the feathery fennel fronds to sprinkle over the soup at serving time.
Note
