Puree Of Fennel Soup

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Fennel bulbs
5 tablespoons	75ml	Olive oil
3		Yellow onions - sliced
3 1/2 tablespoons	52ml	Tomato paste
9 cups	2133ml	Chicken stock
		Salt - to taste
		Freshly-ground black pepper - to taste
		Several thyme sprigs
1/2		Bay leaf
		Several savory sprigs
5 tablespoons	75ml	Quick-cooking tapioca
1 cup	237ml	Heavy cream
1 tablespoon	15ml	Chopped fresh dill

Recipe Instructions

Wash and trim the fennel, discarding tough outer layers and green part of stalks. Cut the bulb(s) in half if small, into quarters if large.

Bring a large pot of salted water to a boil. Add the fennel and blanch for 5 minutes. Drain and run under cold water; drain again on paper towels. When cool, slice the fennel, reserving part of the core for garnish, if desired.

Heat the olive oil in a large pot; add the onions and saute until golden, stirring occasionally. Add the fennel and saute, stirring occasionally, until it is lightly browned. Add the tomato paste and simmer for 20 to 25 minutes, until the fennel is very soft.

Puree in a blender, processor or food mill. Return to the pan, add the chicken stock and season with salt and pepper.

Tie the thyme, bay leaf and savory into a tight bundle and add to the pot. Bring to a boil, then simmer for 15 minutes. Remove the herbs. Add the tapioca in a thin stream, stirring vigorously. Continue cooking until the soup has thickened.

Transfer the soup to a covered container and chill for at least 4 hours or up to 3 days.

Before serving, stir in the cream and chopped dill. Taste for seasoning.

Serve in shallow bowls. Garnish with the reserved fennel cores and additional sprigs of dill, if desired.

This recipe yields 8 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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