Its been a while since we put a recipe on the website. I was reminded of this one by seeing some lovely plump fennel bulbs and some Bergamot lemons on Siobhan La Touche’s stall on Dungarvan Farmers’ Market last week.  I made this soup for friends at the weekend & it went down really well.
Ingredients:
2 tablespoons Olive oil
1 onion, roughly chopped
2 fennel bulbs, thinly sliced
550 ml chicken or vegetable stock
Grated rind of 1 unwaxed lemon
150 – 300ml milk (optional)
Salt & freshly ground black pepper to season
Fennel leaves to garnish
Method:
Heat the olive oil in a large saucepan. Add the onion and cook gently for 5 minutes or so until its soft but not coloured.  Stir in the sliced fennel.
Add the stock and the grated lemon and bring to the boil. Simmer gently for 20 minutes or so until the fennel is tender.
Transfer into a food processor or blender & and process until smooth. If its a bit thick you can thin it by adding a little more stock (or milk if you want the finished soup to be a bit creamier). Taste and season with salt and black pepper.
Garnish with a spig of fennel leaves and some grated lemon rind. Serve hot or cold.
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