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.
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