Fennel Soup is pure white silky seduction.
Many Americans have yet to get turned on to fennel soup and fennel in every shape and form!
Hoping this soup will do the trick! Whenever I get a chance to sneak in those veggies that are somewhat neglected in America, and beloved beyond, trust me I am there: So for today, that star stepchild is Fennel! Both Fennel and anise seeds are very frequent players in many of our Moroccan dishes, whether sweet and savory. In addition they make our bread beautifully fragrant. It works its unseen magic and yields a silky texture and a sweet – but not cloyingly sweet – and refreshing flavor.
Cooking fennel in fish and chicken dishes will form a beautiful white saucy firm-tender side dish, while throwing it in salads will add a wonderful crunch. Think of the red white and green trinity, fennel-tomato-basil: It’s fantastic!
The caloric content of fennel is ideally low. A real nutritional bargain too!
We want to keep this fennel soup nice and pale (no colors), a sort of trompe l’oeuil Vichyssoise, therefore be sure you use yellow zucchini.
By the way my fennel soup is good year-round, because it is perfect served hot or chilled.
- 1/3 cup olive oil
- 2 pouches Levana Nourishments Garden Vegetable
- Heads and leaves of 2 large fennel bulbs (save some leaves for garnish)
- 2 large yellow zucchini, cut in large chunks
- 2 teaspoons turmeric
- 8 cups water
- 1 cup dry white wine or sake (Can't have wine? just skip it)
- Salt and white pepper to taste
- 2 cups full-fat milk or non-dairy milk (richer soup: use 1 can full fat coconut milk)
Bring all but last ingredients to a boil. Reduce to medium and cook, covered, 30 minutes. Add the milk and bring to just below boiling point. Cream the soup with an immersion blender. Adjust the texture and seasonings. Serve hot or chilled, topped with fennel leaves if desired.
Makes 8 servings.