Flavourful fennel soup with a tangy taste of tomatoes. A great soup for a nice winter evening.
Fennel is highly aromatic and flavorful herb which is native to the Mediterranean region.It has a swollen bulb like base which is used as a vegetable and the leaves are used for garnishing a lot of delicacies.The bulb is crunchy and a little sweet.It can be sauteed, stewed, braised, grilled, or eaten raw.It is used as a key ingredient in many salads.Also know as Saunf in India. Saunf is the seed of the the fennel plant which is dried.It is used as one of the main flavouring ingredients in Indian cooking apart from its numerous medicinal uses. India is the largest producer of fennel seeds in the world. But this variety of fennel bulb is something I have not seen in India.Though with the advent of fine cost shops in India , it may be available in a few metropolitan cities.
But I have to admit that I was avoiding this vegetable for a long time. Reason being, I had absolutely no clue as to how to make it edible. When we were dining at a very good friend’s place, I tasted fennel soup for the first time. And it was amazingly tasty. It has a very smoothing taste and leaves a lingering taste.From then on there was no more fleeing away from those beautiful white vegetables. So this was my first shot into using this vegetable .Instead of using only fennel , I have used tomatoes to give a tangy twist to the soup. It was tasty, refreshing and healthy of course.
1 Fennel bulb, chopped
2 Tomatoes, ripe
1 Onion , chopped
2 cloves Garlic
4-5 Peppercorns , crushed
1 tablespoon Olive Oil
Salt to taste
2 cups Water
Few Dill springs, for garnishing
- In a skillet , heat olive oil.
- Add chopped garlic and saute it for a minute.
- Add onions and fennel pieces and fry for a couple of minutes.
- Add water and tomatoes.
- Cover and cook till they become soft.
- Allow it to cool down and transfer the vegetables into a blender.
- Blend it into a smooth paste.
- Transfer the paste into a pot and add a little more water if you find the soup thick.
- Add salt and freshly crushed peppercorns.
- Boil till its hot and the flavors are released
- Pour it into individual soup bowls and garnish it with fennel leaves and bread croutons.
- Serve hot with toasted bread.
Note : Add a bit of cream , to enhance its flavour.