Fennel Soup
Fennel seeds are such a mainstay of Indian cooking that I’m always surprised when I don’t see more fennel bulbs cropping up in everyday food. If there’s ever a fragrance of a herb that I want lingering on me after I’m done cooking, it’s definitely that of fennel frond. Finely sliced, uncooked fennel
  • 200 to 250grams Fennelbulb or bulbs weighing
  • 1Tablespoon Olive Oil
  • 1 onionsmall , finely chopped
  • 1clove garlicmedium size of , minced
  • one lemonZest of
  • Pinch red chilliof flakes (adjust according to your palate)
  • 8ounces stockfluid low sodium (chicken or vegetable)
  • 4ounces milkfluid
  • to taste Salt pepperand
  • Croutonsfor serving
  1. Chop off the stalks of the fennel and save the fronds for garnish. Cut off discard the base of the bulb and then discard the core. Cut the bulb lengthwise and then chop it up crosswise. Use a vegetable peeler to peel off any parts that might have gone bad. (Video link in the post is extremely helpful, trust me)
  2. Heat olive oil in the pan of a pressure cooker or in a deep, heavy bottom pan on medium heat. Add the chopped onion and cook until pale golden. Add garlic, chilli flakes and zest, stir and cook for about 1 minute. Add the chopped fennel bulb, stir to combine well cook for another minute.
  3. Pour the stock over the mixture, stir together bring to a boil. If using a pressure cooker, secure lid give it 2 whistles. If using pan, cover with lid let it simmer gently for about 20 minutes.
  4. Let the mixture cool then blitz completely with immersion blender / blender / food processor.
  5. Pour the mixture back in the pan, add milk, stir bring to a boil, then turn of the heat. Season as required with salt pepper. Garnish with fennel fronds and croutons before serving.
Recipe Notes