Fennel Soup
 
This Fennel Soup recipe has a delicious flavour and is no trouble to
make. Fennel bulbs are sometimes sold as Sweet Anise and I avoid buying
large bulbs as they can be a bit fibrous and not as tender. This has to
be one of our most low calorie recipes and virtualy no fat either!
To make 2 servings:
Wash the fennel bulb and cut off the top and bottom. Keep the fronds to use as a garnish. Roughly chop the bulb into 1 cm (1/2 inch) pieces and put in a pan with the stock. Bring to the boil and then simmer gentle for 20 to 25 minutes, until the fennel is soft. Allow to cool for a couple of minutes. Transfer the fennel and stock to a blender and process until you have got a smooth puree. Blend together the egg yolk and the lemon juice and then add a couple of spoonfulls of the puree, stirring well. Put the rest of the puree back into the pan, add the egg yolk mixture and gently heat the mixture for 2 minutes, stirring all the time. Don't let the soup come to the boil. Serve in plates that have been warmed and garnish
with some of the fennel fronds, finely chopped. What do you think about this recipe? Leave us a comment in the box below. |
