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Onion and Fennel Soup Recipe

Guest Author - Paula Laurita

Soup with the surprising licorice taste of fennel.

Fennel looks like a short, stubby stalk of celery. It it has the surprising taste of anise or licorice. This soup combines onion and fennel to bring a fresh taste to a favorite soup.

Onion and Fennel Soup

Ingredients

  • 4 Tbs olive oil
  • 3 large onions, chopped
  • 1 cup fennel, chopped
  • 2 Tbs flour
  • 2 cups chicken broth
  • 1 cup beef broth
  • 1 cup dry white wine
  • salt
  • black pepper, freshly ground
  • 1/2 cup Parmesan cheese, freshly grated

Directions

  1. Into a large pot, heat the olive oil over medium heat.
  2. Brown onion and fennel over medium heat for 5 to 6 minutes, stirring frequently.
  3. Sprinkle flour over onion and fennel; stir until well mixed.
  4. Slowly pour in chicken and beef broth, dry white wine and bring to a boil, over high heat.
  5. Lower heat to medium, cover the pot and cook for 7 to 10 minutes, stirring occasionally.
  6. Remove from heat.
  7. Season with salt and pepper.
  8. Stir in grated Parmesan cheese until melted.

Note: In In Medieval times, fennel was considered a sacred herbs used to treat disease. Fennel was hung from the rafters in homes to bring good luck. It was also put in keyholes to keep out ghosts and evil spirits. Fennel tea is still used un Europe to treat babies with colic.

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Content copyright © 2014 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.

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