This little beauty is called fennel bulb. It came a long way from my mom-in-law’s garden in Toulouse to Luanda. Just because I’m curious how it tastes. Anyway, I took a recipe out of the foul-mouthed Anthony Bourdain Les Halles cookbook and make a soup out of it. It tastes great! You should try it and compare if you like this better than Tomato and Basil Soup. I cannot choose.
4 tbsp EVOO
1 fennel bulb, cored and thinly sliced
1 small onion, finely chopped
1 small potato, cubed 1cm size
225 ml can plum tomatoes
1.3 L / 6 cups water
1 cube chicken bouillon
salt & freshly ground black pepper
- In a large pot, heat the oil over medium high heat, add the fennel, onion and potato. Let them sweat for 10 mins.
- Add in the tomatoes and cook 10 mins more. Stir in the water & chicken bouillon, bring the mixture to boil. Lower the heat and let it cook for 1 hour.
- Using hand blender, puree the mixture till smooth. Season with salt & pepper.
- Sprinkle with some more EVOO