Foolproof Fennel Soup - I Quit Sugar

Name: Foolproof Fennel Soup - I Quit Sugar
Ingredients: 80 g butter.; 2 large bulbs fennel, sliced (reserve the leaves to garnish).; 2 leeks, sliced.; 2 teaspoons fennel seeds or a mixture of fennel and anise seeds and ground liquorice root.; splash apple cider vinegar or white wine.; 6 cups chicken stock.; 2 cloves garlic, chopped.; 2 red potatoes, chopped - or 1 cup leftover cooked rice.; yoghurt or sour cream or shaved parmesan, to serve.; 4 slices pancetta, fried until crisp, cooled and crumbled.; pinch salt.

recipes.28bysamwood.com

A quick and easy warming fennel soup from I Quit Sugar that works well in autumn and winter - whenever fennel is in season!

View full recipe on recipes.28bysamwood.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at recipes.28bysamwood.com.

Share this recipe:

Cooking tools:

Immersion blender
Saucepan
Skillet
Chef's knife
Cutting board
Wooden spoon
Measuring cup
Measuring spoon
Kitchen scale
Stove
Serving bowl

Ingredients

80 g butter.
2 large bulbs fennel, sliced (reserve the leaves to garnish).
2 leeks, sliced.
2 teaspoons fennel seeds or a mixture of fennel and anise seeds and ground liquorice root.
splash apple cider vinegar or white wine.
6 cups chicken stock.
2 cloves garlic, chopped.
2 red potatoes, chopped - or 1 cup leftover cooked rice.
yoghurt or sour cream or shaved parmesan, to serve.
4 slices pancetta, fried until crisp, cooled and crumbled.
pinch salt.