Italian Soups Recipes - Fennel Soup (Zuppa di Finocchio) Recipe

Ingredients

• 2 fennel bulbs, with the feathery fronds

• 1.2litres/2 pts/5 cups vegetable or chicken stock

• 2.5 ml/1/2 tsp salt

• 2.5 ml/1/2 tsp freshly ground black pepper

• 2 egg yolks

• 15 ml/1 tbsp lemon juice

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Method:

1. Wash the fennel and slice into 1 cm/1/2 in lengths. Finely chop the fronds and reserve 30 ml/2 tbsp.

2. Place the pieces of fennel in a large saucepan and pour in the stock, salt and pepper.

3. Bring to the boil, lower the heat and simmer for 25 minutes, until the fennel is soft. Remove the pan from the heat and allow to cool for 2 minutes.

4. Puree in a blender or food processor until smooth. Blend the egg yolks and lemon juice together and beat in 60 ml/4 tbsp of the fennel puree.

5. Return the egg yolks to the puree and cook, stirring, for 2 minutes to heat the soup, but do not boil.

6. Spoon into warmed soup plates and sprinkle with the reserved chopped fennel fronds.