Fennel and Celery Soup
Fennel is one of those vegetables that many people have never
tried simply because they do not know what it is or how to
use it in different dishes. It is a vegetable more common
to the Mediterranean and is great to add in small quantities
to salads and is also great with fish. It has an aniseed flavour
and if served raw is very crunchy (always slice it very thinly).
The fennel we find in our supermarkets is a cultivated variety
(part of celery family) which has a mild anise-like flavour,
and is sweet and aromatic.
The combination of fennel and celery to make a soup makes
for an interesting flavour combination. Like the celery leaves,
the fronds on fennel make a good garnish so when preparing
your fennel retain these for use at the end.
The Celery leaves are strongly flavoured and are often discarded
in cooking, but in soup making they are great to add at the
end for additional flavour and to add texture to the soup.
So set aside the leaves and the very centre of the heart to
add at the end of making your soup.
2 Fennel Bulbs
1 head of Celery
2 Red Chillies
4 Vegetable stock cubes
Salt to taste
Bunch of fresh Parsley
make the soup I use an 8 pint pan.
the leaves from the celery heart and reserve.
your celery stalks and chop into pieces and add to your
the core from the fennel bulb and the base. Remove the fronds
and set aside for later use. Discard any outer parts that
are discoloured. Slice fennel thinly and add to the pan.
and chop your carrots. Add to the pan.
the tops from red chillies and finely chop. If you do not
like hot food remove the seeds before chopping.
water to your pan to bring the level to one inch from the
top. Bring to the boil and then leave to simmer for about
three of vegetable stock cubes (I prefer Knorr). Once dissolved
decide whether to add the fourth stock cube.
and season with salt.
chop your Parsley (plenty of it) and add to pan. Continue
to simmer for a further two or three minutes and then remove
from the heat.
half the carrots.
your soup either in a liquidiser (will need to do in batches)
or with a hand-held liquidiser so that a smooth consistency
chop your celery leaves and fennel fronds and add to pan.
Simmer for another five minutes.
Serve immediately or leave to cool and store in the fridge
and reheat as required. If not using all at once only reheat
the amount you need each time and not the whole pan of soup.
Making anything like this does not require you to use
precise amounts so do not worry too much about weighing or
the size of the ingredients.
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