May 14, 2011
Fennel Soup
The original recipe (my version is as follows) can be found in the book Nourishing Traditions by Sally Fallon (check your local library!)
Half of the ingredients came from my garden (marked by *)
1 fennel bulb, with most of the greens*
4 small onions, with greens*
some Red Palm oil (enough to cover the bottom of the stock pot)
2-1/2 quarts beef stock
3 cloves of garlic*
6 medium red potatoes, cut in eighths
salt and pepper to taste
fennel fronds for garnish*
coconut cream (optional)
Cut the fennel into 1-2″ pieces and slice the onion. Cook them in the palm oil on medium heat. Add stock, bring to a boil and skim if there is substantial foam (I didn’t have any). Add potatoes and garlic. Simmer covered until the potatoes are soft, about 1/2 hour.
Puree soup in Vita-Mix (or hand-held blender). Season to taste and garnish with fennel fronds. Serve with cream.
Jordan
riahjoy
Creative Nourishment 