Fennel Soup
Easy to make and great taste - especially the fennels aniseed flavour.
Servings: 4 people
Equipment
- Large Saucepan
Ingredients
- 3 Fennel bulbs Trimmed, quartered and chopped
- 15 ml Cold Pressed Olive Oil Extra Virgin
- 3 medium Potatoes peeled and diced.
- 1 large Onions - Brown coarsely chopped
- 1 Lt Vegetable Stock
- Salt and Pepper to taste
Instructions
- Keep the tips and leaves from the fennel bulbs for garnishing.
- Heat oil in a large saucepan, add the fennel, potatoes and onion and saute for 5 minutes.
- Add the stock and stir well.
- Bring to the boil, reduce heat, cover and simmer for 30 minutes.
- Remove from heat and season to taste.
- Garnish with the fennel tips and leaves.
- Enjoy.
