Fennel soup

  • 1 fennel bulb
  • 2 Tbsp. butter
  • 1 diced carrot
  • 1 chopped celery stick
  • 1 chopped onion
  • 1 cup dry white wine
  • 4 ½ cups yams,( sweet potatoes) peeled and diced
  • 3 cups home made chicken broth
  • 1 cup water
  • pinch sea salt
  • 1/4 tsp. ground nutmeg
  • 3/4 cup 35% cream (optional)

Remove the heart of fennel bulb, cut into 4 pieces lengthwise and dice. Melt butter over low heat, cook fennel, carrot, celery and onion around 10 minutes or until veggies are tender.  Add  white wine. Bring to a boil.  Allow to boil for approx. 3 minutes or until the liquid has reduced by half.  Add yams, chicken broth, water, salt and nutmeg.  Reduce heat, cover and simmer around 25 minutes or until  yams are very soft.

Blend mixture in a blender. Put the soup back in the pot and add cream.  Reheat gently.

When serving, decorate with the fluffy green fennel prongs, little pieces of flower- shaped carrots or diced red peppers.

Thanks to Nicole for this delicious recipe.

Bean soup

  • 2 lbs. (1 qt) dried beans
  • 1 tsp. fennel seeds
  • 1 large onion, chopped
  • 1 to 2 Tbsp. oil
  • 1 Tbsp. cereal flakes, spelt or oat
  • 2 egg yolks
  • 2 Tbsp. heavy cream
  • pinch of cumin
  • salt, pepper to taste
  • fresh savory leaves

Soak the beans for 24 hours. Drain, add the fennel seeds and cook until beans are soft, adding enough water to cover.  When cooked, drain the beans and keep the cooking liquid.  In a separate pot, sauté the onion in the oil, gradually adding the cereal flakes; combine well so that the mixture does not become crumbly.  Add approximately 3 cups of the reserved liquid.  Add the beans.  Thicken the remaining cooking liquid with the egg yolks and cream that have been mixed together, season with the cumin, salt and pepper. Add to bean mixture,  If desired, you may purée this soup before serving. When serving, sprinkle with the fresh savory.

Source : From Saint Hildegard’s Kitchen : Foods of Health, Foods of Joy
By Jany Fournier-Rosset
Liguori/Triumph