INGREDIENTS
This is what you need for 5 quarts / 10 servings:
- 4 lbs. fennel stalks and leaves
- S&P, spices
- 1 egg
Pic1: fennel soupDirections
Pic2: harvesting old fennel plantsPic3: load the pot
Pic4: cooked
- Cut fennel stems and leaves into chunks and cook them over low heat. (Pic2-4)
Pic5: stalks + liquidPic6: blend
Pic7: return to the pot
- Blend the fennel pieces in batches to get a thick mash. (Pic5-7)
Pic8: food millPic9: filter
Pic10: you do not want to eat these
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To remove the unpleasant fibers, (Pic10)
- First push the blended fennel trough a food mill. (Pic8)
- Then strain or filter the resulting liquid. (Pic9)
- This gives you an opaque light green liquid. (Pic9)
-
Optional:
- You can thicken the soup by stirring in a beaten egg.
-
Add S&P, spices to taste.
Apart from a little salt, I did not use anything. - Serve and enjoy.
The easy alternative
When you have fennel bulbs, the filtering process is not necessary.
Ingredients
This is what you need for 1 quart / 2 servings:
- 2 fennel bulbs
Directions
Pic11:
fennel bulbPic12: fennel bulb soup
- Remove green parts except for stems up to 5" from the bulb.
- Chop the bulbs in small pieces.
- Add water to cover all.
- Bring to a low boil over medium heat.
- Reduce heat and simmer 10 minutes.
- Optional:
- Use a stick blender to puree part or all of the fennel. (Pic12)
- Simmer 5 more minutes.
- Adjust seasoning.
- Serve and enjoy.