large pot and cook fennel, onion, and leek until softened
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
ven to 400\u00b0F. Place fennel and garlic on a baking
Add leek, pepper, garlic and fennel seeds. Cook, covered, for 5
o 400\u00b0F. Combine fennel, onion, garlic, fennel seeds and oil in
edium heat. Add leeks and fennel; saute until mixture begins to
b>soup through a sieve into a clean saucepan. Add the cauliflower, fennel
owest position.
Chop enough fennel fronds to measure 1 T
Trim and wash the fennel.
Cut in into quarters
b>fennel into quarters, reserving any feathery upper leaves to garnish the soup
educe heat to low. Add fennel, coriander, paprika to pan and
Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add fennel bulb and zucchini; cook, stirring occasionally, for 3 minutes. Pour in chicken stock. Reduce heat to low and simmer soup, covered, until fennel is soft, 10 to 15 minutes.
Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.
Chop reserved fennel tops finely and sprinkle over soup before serving.
ntil translucent.
Add the fennel.
Season with salt and
omatoes and 1/2 teaspoons fennel seed to the vegetable stock
Melt butter in a saucepan over medium heat and cook onion until soft and translucent. Whisk in flour and stir until a paste forms, 3 to 5 minutes. Whisk water and vegetable bouillon into the saucepan. Add fennel and bring to a boil, reduce heat, and simmer until fennel is soft, 15 to 20 minutes.
Puree soup with an immersion blender. Stir in cream. If soup is too thick, add more water as needed. Season with salt and pepper.
Chop fennel fronds. Divide soup between 4 bowls and sprinkle with fennel fronds.
br>Meanwhile, trim fronds from fennel bulb and reserve; cut off
In large covered saucepan simmer potatoes in chicken broth and wine until tender, about 15 to 20 minutes.
Meanwhile, in large skillet over medium heat, saute celery, fennel slices, and onion in olive oil until tender, about 15 minutes.
Mash potatoes right in the broth mixture in the saucepan with a masher.
Stir in celery-fennel mixture. Heat through. Season with pepper and salt.
Chop reserved fennel tops and use to garnish each serving.
nd water in a large soup pot and heat to a
dd the leek and chopped fennel bulb and cook until lightly