Catalan Cream Of Fennel Soup With Orange Curls

Recipe Ingredients

		= {Sopa De Fonoll} =
4 tablespoons	60ml	Butter
1		Garlic clove - minced
3		Fennel heads - trimmed, chopped
4 cups	948ml	Vegetable or chicken stock
1 cup	237ml	Orange rind piece - scraped of the white (large)
		(about the size of a tablespoon)
1/2 cup	118ml	Whipping cream
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper

Recipe Instructions

In a large saucepan, saute the onion and garlic in butter over low heat for about 10 minutes. Pour in the stock and bring to a boil. Add the orange rind and fennel, then reduce heat. Cover and simmer for 45 minutes. Puree and strain, pressing hard.

Discard solids, then return soup to the saucepan. Add cream, salt, and pepper, reheat, and serve immediately. Garnish each bowl with a curl of orange zest and a sprinkling of fennel fronds.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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