16
Feb
12

Fennel Fennel Bo Bennel

I have half a fennel bulb to use up and I’m tired of fish. Any thoughts other than simply roasting?

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4 Responses to “Fennel Fennel Bo Bennel”


  1. February 22, 2012 at 10:58 am

    It’s probably too late, but I might make fennel tomato soup with it. Easy!

    1. Slice one fennel bulb thinly and saute in oil over medium low heat until softened (not browned).
    2. Add one large (28 oz.) can whole peeled tomatoes, one small (8 oz.) can tomato sauce, 1.5 cups chicken or veg. broth, garlic (optional), and pepper. (My daughter also likes me to add a micro dash of cayenne pepper.) 3. Cover pot with lid and simmer for, oh, 45 minutes to an hour.
    4. Remove from heat and puree the whole mess.
    5. Can be serve with creme fraiche that has been blended with chopped fresh tarragon.

    I first had this at Farm Grille in Burlington, VT, asked the waiter “what’s in this”?, and came home and cobbled together this recipe from my basic tomato soup recipe.

  2. February 22, 2012 at 10:59 am

    I wish I had put that question mark inside the quotation mark. Arg.


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