Fennel Soup
Another favorite recipe for both the herb and vegetable version of fennel is fennel soup. If I can’t get fennel herb I use the sprigs of the fennel vegetable and if I can’t get the bulb of the fennel vegetable I use potato to replace that.
Here’s my recipe for fennel soup.
Fennel Soup
Ingredients
2 bulbs fennel
1 litre vegetable stock
1 cup creme fraiche
1 tsp olive oil
salt and pepper
Method
Cut and slice the fennel bulbs into strips.
Heat the olive oil in a Dutch oven
Add the fennel in the oil and fry on a low heat but don’t let it brown you just want to the fennel to be translucent
Add the stock and simmer until the fennel is cooked
With a stick blender puree the soup. If you don’t have a stick blender you can use a blender, food processor or moulin (food mill)
Add the creme fraiche
Then add salt and pepper to taste
Pour the soup into a bowls and serve with a sprinkle of fennel throngs