A good soup does a wonderful job of warming one up from the inside in the winter - so I tired a new type of soup. I had, until now, never bought green fennel even though I am a big fan of fennel seeds.
So i decided to give it a try, and it was a wonderful new flavour, spiced up with some star anis.
1 medium size - green fennel, chopped (see how to cut fennel here)
1 medium size - onion, finely chopped
2 cloves - garlic
2 tsp - almonds, crushed roughly
2 cups - water (may need more)
1 - bayleaf
1/4 tsp - pepper powder
2 - star anise
1/4 cup - low fat milk
1 tsp - oil/butter
a pinch of nutmeg powder
a pinch of cinnamon powder
a pinch of sugar
salt to taste
- Heat oil in a pan, add the bayleaf, onion, garlic and cook for a minute.
- Add the chopped fennel, almonds and water and cook until fennel is soft. Take off the heat and strain. Keep the Stock.
- When slightly cooled, discard the bayleaf and puree the cooked vegetables in a blender.
- Transfer the puree into a pan, add the milk, the stock and all the spices. Cook for 2-3 minutes.
- Serve hot, garnished with star anise.