I wasn’t sure what to do with the giant fennel bulb that came in my CSA box yesterday, so I started with the soup recipe that came in the newsletter and modified it a bit. Here are the ingredients:
- 1 fennel bulb
- 1 onion
- 2 medium thin-skinned potatoes
- 2 ½ cups water or stock
- ½ cup mushrooms
- olive oil
- ground black pepper
Chop-up the fennel bulb and onion and cook in a little water, until soft. Add cubed potatoes and rest of water. Simmer until potato is soft. Use a hand-blender (or other method) to cream the soup. In a separate skillet, sauté the mushrooms in oil or use the mushrooms raw if you prefer. Pour soup into bowls, add mushrooms and a feathery fennel garnish to each. Serves 4.
The soup tastes similar to potato/leak but with a hint of anise from the fennel.