is......Cream of Fennel Soup! Now don't get put off by the thought of fennel. It is an amazing vegetable when cooked. It changes character and the flavour is less intense. I am a convert! The soup is thick and hearty and really tasty.
Ingredients
2 tbsp olive oil
1 large onion finely chopped
2-3 bulbs fennel - finely chopped (with tops removed)
4-4.5 cups chicken stock (i use Massel)
Couple tbsp sour cream or whatever you like (yoghurt, cream, creme fraiche etc)
1/2 tsp fennel seeds (optional - I don't use them though).
Directions
Saute onion and fennel in saucepan for 10 minutes on a gentle heat so they are becoming translucent but not brown. Then add fennel seeds if you wish. Pour in stock and bring to the gentle boil. Simmer covered until fennel is really tender (about 10-15 mins). Cool a little then blend until smooth. Check seasoning and stir in sour cream just before serving.
Serves: 4-6 Costs: about $4-5 total if you can get fennel cheap from green grocers. Not as cheap at Woolies or Coles
Will try it soon Dusty.
I love the disclaimer about the flavour of the fennel, for those of us who screwed their nose up at the mere sound of the word.
LOL Jo! I am sure it will be a winner - hows that for confidence
Actually I have also recently converted to eating it raw in salads. I just never had really had anything to do with it because I was put off by aniseed flavours and I have discovered I really like it.
Grilled on a George Foreman type grill with a bit of olive oil, it goes translucent and kind of caramelised - so yummy too.
Oh Dusty - if you weren't already married I'd propose to you just on the basis of that recipe... I loooooove fennel, so I'll have to try this. Have you had the sweet candied fennel (it's often served as a breath freshener following Indian meals)?
LOL Suse I knew you would be into such a cool vegie. I still want that dinner at your place one day. The jury is out for me on the candied variety. Some indian restaurants have good fresh stuff mixed in and at others it is like eating dusty cardboard.
I got so excited when I found two enormous bulbs yesterday for $4 at the markets. DH thinks my new found love is very amusing .
Off to email the recipe to my mum who is also now intrigued...
Methinks a little holiday in Cairns for Mr & Mrs Dusty is on the cards once we move into our new place, huh, huh? (We'll have a spare room then, and a back yard, and a pool!!!)
That sounds really interesting and I am looking forward to giving it a go. I have used it in salads before and I just find that the flavour totally overpowers the others ingredients. We have friends that make a cheesey fennel bake (kind of like scalloped potatoes in a white sauce) and they swear by it. So maybe the key is just to give it a good bake / boil
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Dusty's new favourite Soup
I loooooove fennel, so I'll have to try this. Have you had the sweet candied fennel (it's often served as a breath freshener following Indian meals)?
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