FENNEL SEED SOUP WITH GREEN BEANS

A-Z Soups

We always have fennel seeds in the spice rack because I cannot make (Italian) Sauce without including it. Fennel seeds also make a great soup like this one.

Adapted from Soup, Coralie Castle, 101 Productions

Fennel Seed Soup with Green Beans                 serves 4-6

Ingredients:

½ cup of chopped onion

1 garlic clove, minced

2 tablespoons schmaltz * or butter

3 cups cut up Italian green beans

1 teaspoon fennel seeds

5 cups of chicken stock

1 cup of light cream

¼ to ½ cup of sour cream, to your taste preference

Salt and white pepper **

Method:

• Brown the onion and garlic in the fat
• Add the beans and fennel seeds, stir to coat
• Add stock, cover and bring to boiling
• Lower heat and simmer for 10 minutes or until beans are tender
• Puree the soup in a blender in stages or with immersion blender
• Strain and reheat with cream and sour cream
• Season to taste with salt and pepper
• Garnish with a strip of chive if you like

This soup is deliciously fragrant and tasty to eat.

*If you poach chicken or chicken parts, place that poaching water in the icebox. The chilled Schmaltz (chicken fat) will firm up on the top and is a fabulous flavouring agent. However, if you must, substitute with butter.

** Black pepper is ok but the white is more attractive