Fennel & Chicken Soup With Anchovy Toasts - Cuisine Magazine - From New Zealand to the World
Indulgent Fennel & Chicken Soup with golden saffron hues, served with anchovy toasts. Perfect for a comforting meal any season.
Ingredients
- ANCHOVY BUTTER
- 8 anchovies, plus extra to serve
- 100g butter, softened
- 2 teaspoons tomato paste
- a pinch chilli flakes
- FOR THE SOUP
- a good pinch saffron (optional)
- a pinch sugar
- 2 tablespoons olive oil
- 1 onion, sliced
- 2 fennel bulbs, sliced, fronds reserved
- 1 teaspoon salt
- 1.5 litres chicken stock
- 400g chicken thigh meat
- 200g broad beans, podded, peas or 1 bunch asparagus, sliced
- 1 baguette, sliced
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