I love fennel, and I love soup. So, why not make fennel soup? Does anyone have a good recipe? -- (OR is this just gross?)
I make fennel soup - usually saute onions and fennel, add chicken broth, simmer, then puree in the blender. A little celery is nice as well - and it is lovely with some chopped fresh tarragon on top - could also add some cream or milk for added richness. Sometimes I make this with left over roasted fennel.
re: mr mouther
OK, so I put about 10 big fennel stalks ( a couple of small fronds still attached) into one can of lite chiken broth. I let it simmer for over 40 minutes, hoping to reduce the stock down and get it completely fennel-infused.
Meanwhile I chopped up about one cup worth of fennel bulb and one cup worth of very sweet texas red onion and sautted that a little bit. added a can of whole skinned pomidori tomatoes and one fresh one.
after straining out the fennel stalks from the broth i added the sauteed vegs into the broth and a little lemon juice. salt, pepper, blended etc.
Garnished with fennel fronds.
The thing is, there was almost no fennel flavor in this thing. In fact, it was superacidic - high tomato content and even the lemon overpowered.
(served with toasted sourdough and a grilled cajunn sausage)
I guess next time i'll have to use all fennel and no onion, and definitely a different style of tomato. probably all fresh since the season is returning
The Epicurious recipe for Fennel-Saffron Compote would make a very nice soup if you added chicken broth or some other stock.
I recently posted a thread about adding tomatoes and broth to the leftovers, which made a LOVELY soup! Definitely a repeat recipe - the compote is worth making just for this soup.
One soup that has made the regular approved list is a french onion that is very heavy on fresh fennel to the point where it could be called fennel soup with onion. If I recall it came from a Donna Hay cookbook.