Pork and fennel soup | Women's Weekly Food
Reserve some of the feathery fennel fronds to sprinkle over the soup at serving time. Note
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 500 grams piece pork neck
- 4 small_piece (500g) potatoes, chopped coarsely
- 2 large_piece (1kg) fennel bulbs, chopped coarsely (see tip)
- 1 medium_piece (150g) brown onion, chopped coarsely
- 2 cloves garlic, quartered
- 1 dried bay leaf
- 6 black peppercorns
- 1 1/2 litres (6 cups) water
- 2 cups (500ml) chicken stock
- 1/2 cup (125ml) pouring cream
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