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August 02, 2018

Fennel soup with fava beans

August 02, 2018/ Lucy Waverman

Serves: Six

INGREDIENTS

2 tablespoons vegetable oil
1 cup chopped onions
1 bulb fennel, trimmed and coarsely chopped
1 cup chopped young, white turnips
1 teaspoon crushed fennel seeds
4 cups chicken stock
Salt and freshly ground pepper
1 pound (500 grams) fava beans, shelled, blanched, outer skin removed
2 tablespoons sliced basil

METHOD

Heat oil in a soup pot on medium heat. Add onions, fennel and turnips and sauté for 5 minutes or until slightly softened. Stir in fennel seeds.

Add stock and bring to boil. Reduce heat and simmer uncovered for 17 to 20 minutes or until vegetables are very tender. Season with salt and pepper.

Puree in food processor or blender. Return to heat and add fava beans. Simmer for 2 minutes then scatter with basil.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Fennel soup with fava beans

INGREDIENTS

METHOD