Fennel is an Italian vegetable with a scent and taste similar to licorice or anise. The bulb, if chopped finely, can be eaten raw in salads or cooked in tomato dishes. The greens can also be used as a raw garnish or a seasoning in your cooking. Below is a recipe that former crew member Rebecca dreamed up for a fennel soup.
Cream of Fennel Soup
- 1 bulb fennel plus some green fronds, finely chopped
- 1 medium onion diced
- 2-3 cloves garlic minced
- 1 large apple diced
- 1 L whole milk
- Salt and Pepper to taste
- 2-3 Tbsp cornstarch or flour
- 2-4 Tbsp butter
- Bacon or thin slices summer sausage cut into small pieces
Sauté onions until just clear. Add fennel, garlic and apple. Sauté until tender and set aside.
(This step is exactly like making a white sauce, only it will be a bit thinner.) In a heavy-bottomed pot, melt butter over medium-high heat. Whisk in flour or cornstarch to form a smooth paste. Slowly add the milk, stirring constantly to be sure no lumps form.
When the mixture thickens, turn down the element to low and stir in the sautéed mixture and add fennel greens, salt and pepper.
While the soup simmers for a minute or two, make bacon bits by frying the bacon or summer sausage until it’s nice and crisp.
Serve the soup with a generous sprinkle of bacon bits.