Friday, April 09, 2010

#65 Cream of Fennel Bulb and Cauliflower Soup

A very simple in tastes, but still the slight aniseed flavour of the bulb is released more intensely during the slow steaming.
Cauliflower is used mainly for thickening and adding texture.

Cream of Fennel
Serves 2:

2 small fennel bulbs - washed, outer leaves removed and chopped
florets of 1/4 medium sized cauliflower
2 tbsp olive oil or butter
salt to taste
300 ml vegetable stock
1 star anise
1/2 tsp coriander seeds

broccoli florets to garnish


In a saucepan heat the oil and add the chopped bulb. Reduce the heat and steam for 10 minutes. Add the cauliflower florets and steam for more 15 minutes. Add the stock, star anise, coriander seeds and salt. Bring to the boil, simmer for 10 minutes.

Remove the anise and blend the rest in a blender.

Garnish with broccoli florets, red leicester and parmesan shavings.

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