This Fennel Soup recipe has a delicious flavour and is no trouble to make. This has to be one of our most low calorie recipes and virtually no fat either!
Fennel bulbs are sometimes sold as Sweet Anise. Avoid buying large bulbs as they can be a bit fibrous and not as tender.
We like to serve this at dinner parties as it is light enough not to spoil the later courses and tasty enough to delight our guests.
Another reason to keep this soup for special occasions is that our local supermarket does not have fennel on sale very often and I have to visit a more specialised greengrocer to find it.
Every time I make the effort to find the ingredients I think I must do it more often, it tastes so good.
To make 2 servings:
1 Fennel Bulb, with its fronds
600ml Vegetable Stock
1 Egg yolk
5ml Lemon Juice
Salt & Pepper to taste
Around 90 KCal per serving
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.