Fennel and saffron soup – Organic Tuscany Cookbook
Discover the aromatic Fennel and saffron soup, a culinary delight from Organic Tuscany. Perfect for first courses, this soup is rich in flavor and simplicity. Prep in 15 mins, cook in 30; serves 4-6....
Ingredients
- Fennel bulbs – around 1 kg (2 pounds)
- 5 shallots OR one medium leek
- Fresh cream – 1 tablespoon
- Extra virgin olive oil 1.5 tablespoons
- Fennel fronds to garnish
- A pinch of saffronVegetable stock – around half pint/300ml
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