Fennel Tangerine Soup

Fennel avgolemono tender lightly caramelized fennel stars in this velvety soup. Skip to main content. Add fennel onion garlic and fennel seeds and sauté stirring occasionally until tender and starting to caramelise 4 6 minutes.

Olivia Luz

Use soon after purchasing. Heat the butter in a pan and gently fry the shallot until softened but not coloured. Avoid any brown spots or wilted stalks or leaves. Add the fennel onions and thyme and saute for 20 to 25 minutes until the onions and fennel are very tender and caramelized. Choose fresh looking fennel with good color and a clean fresh scent.

Add fennel and onion. If the leaves do become wilted soak them in an ice water bath to revive them. This soup is so easy to prepare and tastes better than most soups you could buy. After adding the chickpeas water and seasonings this cooks in about 15 20 minutes an ideal weeknight meal. Add potato and deglaze pan with pernod or water.

The fennel and onion are sautéed for 10 15 minutes until tender then the rest of the chickpea soup is pretty hands off. Mild onion and anise flavored it s awesome. From creamy split pea soup to healthy gazpacho here are seven ways to use fennel in soup. Add stock season to taste cover and bring to the boil then boil uncovered and stirring occasionally until potato is tender around 15 minutes. Soaking the chickpeas significantly shortens the cooking time while allowing the fennel bulb to still keep its shape.

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Add the new potatoes and fennel and sauté for 2 3 minutes. Fennel and tangerine salad for the most aromatic results chop the fragrant dark green fronds attached to the fennel bulb and toss them in the salad along with the other ingredients. Tangerine sections are small and usually come with many seeds. Two fennel bulbs were way too over powering and i didn t use all of that amount. Instructions checklist step 1 heat olive oil in a large saucepan over medium heat.

You can add a little water if it starts to stick deglaze the pan by. Add the stock and bring to the boil. Cook and stir until softened 5 to 10 minutes. So when you cut free of segments and seeds you. You can add a little water if it starts to stick deglaze the pan by.

So when you cut free of segments and seeds you. Add the new potatoes and fennel and sauté for 2 3 minutes. The fennel and onion are sautéed for 10 15 minutes until tender then the rest of the chickpea soup is pretty hands off. Add fennel and onion. Use soon after purchasing.