Friday, November 23, 2012


Fennel Soup
Soups with Simon is back! A few weeks ago I discovered fennel and I am glad I did. Since then fennel has been used in our recipes once or twice a week. Fennel is great because it has a strong flavour and its super cheap. It needs to be cooked for a while, so its good when its roasted in oil or in soup. I've also heard that you can make fennel that will be my next fennel experiment. 
(Serves 2-4)
✿ 1 tbsp olive oil
 1 red onion (finely chopped)
✿ 3 cloves garlic crushed (with garlic press)
✿ 1 large (or two small) bulbs fennel chopped (medium size pieces)
✿ 1 medium tomato chopped (medium size pieces)
✿ 1/2 cup fresh basil chopped finely
✿ 1 1/2 cups chopped zucchini chopped (small pieces)
✿ 3 cups chicken broth
✿ salt to taste
1) Pour 1 tbsp of olive oil into a large soup pot on medium heat. Add the onion and garlic and stir until the onion becomes translucent. 
2) Mix in the fennel and continue to stir for 3 min.
3) Add in the chicken broth, bring the pot to a boil and then reduce to a simmer for 15 minutes.
4) Add in the tomato, basil and zucchini and continue to simmer for another 15 minutes.
5) Add salt to taste.
6) Serve. 

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Until next time,

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