From creamy split pea soup to healthy gazpacho here are seven ways to use fennel in soup. Skip to main content. Fennel and tangerine salad for the most aromatic results chop the fragrant dark green fronds attached to the fennel bulb and toss them in the salad along with the other ingredients. Add potato and deglaze pan with pernod or water. Avoid any brown spots or wilted stalks or leaves.
Add fennel and onion. The fennel and onion are sautéed for 10 15 minutes until tender then the rest of the chickpea soup is pretty hands off. Mild onion and anise flavored it s awesome. Add stock season to taste cover and bring to the boil then boil uncovered and stirring occasionally until potato is tender around 15 minutes. Soaking the chickpeas significantly shortens the cooking time while allowing the fennel bulb to still keep its shape.
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Add the fennel onions and thyme and saute for 20 to 25 minutes until the onions and fennel are very tender and caramelized. Instructions checklist step 1 heat olive oil in a large saucepan over medium heat. Add fennel onion garlic and fennel seeds and sauté stirring occasionally until tender and starting to caramelise 4 6 minutes. Add the new potatoes and fennel and sauté for 2 3 minutes. Add the fennel onions and thyme and saute for 20 to 25 minutes until the onions and fennel are very tender and caramelized.
Add the new potatoes and fennel and sauté for 2 3 minutes. Heat the butter in a pan and gently fry the shallot until softened but not coloured. Add fennel and onion. Add the stock and bring to the boil. From creamy split pea soup to healthy gazpacho here are seven ways to use fennel in soup.
