I’m quite fond of fennel, and have spoken about it before, but wasn’t too sure what to do with the latest big bulb I had. Given the colder weather I wondered if a soup would be an option, and a quick scrounge on line turned up this excellent recipe, which I highly recommend. It’s quite simple and the result’s tasty as heck; if you’re not entirely fond of fennel’s strong taste, the cooking here mellows it out nice. A little bread with Danish blue cheese worked nicely with it.
The recipe itself is for a larger batch than I made, so adjust accordingly:
* 1/4 cup butter
* 5 fennel bulbs, trimmed and quartered
* 1 (32 fluid ounce) container vegetable broth
* salt and pepper to taste
Melt the butter in a large skillet over medium heat.
Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes.
Pour in the broth, and simmer until fennel is tender, about 15 more minutes.
Ladle into soup bowls, and season with salt and pepper.