This fennel soup has a mild licorice flavour combined with a faint
lemony-tang. This soup is great for dinner when served with Pesants' Tomato
Pie
Source: Pete's Frootique in Halifax NS.
2 tablespoons butter
3 shallots, chopped finely
2 large fennel bulbs, sliced thinly, save the feathery fennel tops to use
as garnish
salt
black pepper, freshly ground
2 cups vegetable stock or chicken stock
2 cups milk
2 slices fresh white bread, crusts removed
1 garlic clove, finely chopped
1 lemon, juice and zest of
1 tablespoon fresh parsley, chopped
4-6 servings
1 hour 15 mins prep
Melt half the butter in a saucepan and sauté the shallots until translucent.
Add the fennel.
Season with salt and pepper to your taste. Cover the pan and sweat the
fennel for 10 minutes, until softened.
Add the stock and bring to a boil.
Simmer for 20 minutes.
Remove from heat and carefully puree the soup in a food processor or with a
hand-held blender.
Return to the saucepan, and thin with milk to the desired consistency, I use
about 1 1/2 cups, use more if you like it thinner. Heat through.
Meanwhile, cut the bread into 1/2 inch cubes.
Melt the remaining butter in a frying pan, and sauté the bread cubes with
the garlic and lemon zest, until golden and toasted.
Remove the soup from the heat.
Stir in the lemon juice, and adjust the seasoning, if necessary.
Divide the soup between individual bowls.
Garnish with the croutons and chopped parsley.
lemony-tang. This soup is great for dinner when served with Pesants' Tomato
Pie
Source: Pete's Frootique in Halifax NS.
2 tablespoons butter
3 shallots, chopped finely
2 large fennel bulbs, sliced thinly, save the feathery fennel tops to use
as garnish
salt
black pepper, freshly ground
2 cups vegetable stock or chicken stock
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2 cups milk
2 slices fresh white bread, crusts removed
1 garlic clove, finely chopped
1 lemon, juice and zest of
1 tablespoon fresh parsley, chopped
4-6 servings
1 hour 15 mins prep
Melt half the butter in a saucepan and sauté the shallots until translucent.
Add the fennel.
Season with salt and pepper to your taste. Cover the pan and sweat the
fennel for 10 minutes, until softened.
Add the stock and bring to a boil.
Simmer for 20 minutes.
Remove from heat and carefully puree the soup in a food processor or with a
hand-held blender.
Return to the saucepan, and thin with milk to the desired consistency, I use
about 1 1/2 cups, use more if you like it thinner. Heat through.
Meanwhile, cut the bread into 1/2 inch cubes.
Melt the remaining butter in a frying pan, and sauté the bread cubes with
the garlic and lemon zest, until golden and toasted.
Remove the soup from the heat.
Stir in the lemon juice, and adjust the seasoning, if necessary.
Divide the soup between individual bowls.
Garnish with the croutons and chopped parsley.