Recipe by Easy Cook
"Light, refreshing, and wonderful vegetable soup."
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fennel bulb, diced
grated Parmesan cheese
I've been eyeing this recipe for a while, but I don't have a pressure cooker. I finally decided to make it as I often make soup. I roasted my fennel and leek to bring out the natural flavors and then added 3 cups of homemade chicken stock. I brought it to just below a boil and then let it simmer for about 2 hours. I did think it could benefit from some S&P, but the actual recipe calls for a bullion cube so that may have taken care of that. There is no strong licorice flavor, which I feared. It is just a light vegetable soup and very tasty.
This was incredibly delicious and really, really easy. I did use homemade stock rather than the bouillon cube and I also cooked for 20 minutes and used the quick-release method rather than waiting. Terrific!
I was feeling under the weather, so I made this. It was great! I have never used fennel before. I was surprised that the it didn't impart a licorice taste- just the perfect bit of mellow sweetness to go with the saltiness. I used miso paste instead of veggie bouillon. Also, I added small 1 cm cubes of goat feta cheese to my bowl, since it was my meal. I didn't use a pressure cooker- cooked about 15 minutes until tender.
* Percent Daily Values are based on a 2,000 calorie diet.
Fennel Soup II
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 46
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