Sunday, May 27, 2012
Preparing a Fennel bulb is quick and easy, just cut off the feathery top, halve the bulb, and cut out the tough core.
To make the soup I brought chicken stock to simmer, added the fennel and carrots and cooked until the veggies were tender. Once cooked, I drained the veggies into a bowl and added diced chicken. Next I made a roux in a heavy saucepan and whisked in milk, instead of heavy cream, and reserved chicken stock until the mixture thickened slightly. Once it was thick I added lemon juice, fennel seeds, salt and the chicken and vegetable mixture and mixed it to combine - voila - Soup.
This was an easy and tasty soup and I loved it. We agreed that we would eat this soup again and again. And I am excited to use the tasty Fennel in other dishes