Parsley and Fennel Soup RecipeOrigin: Britain Period: Traditional |
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This is a very light and refreshing soup that is light and mellow in flavour. It can be served warm in spring but is equally good served cold in summer. Ingredients:
2 medium onions, finely chopped 
Parsley and Fennel Soup Preparation:Method:Place a large heavy-bottomed pot on medium heat, add the oil and melt the butter in this. Add the vegetables, season and cook gently until they turn a golden brown in colour. Add the stock and bring to a gentle simmer. Once the vegetables are completely soft (about 20 minutes) add the parsley to the pot and stir for a minute. Liquidize immediately to a fine purée then strain through a sieve (add a little water if the soup seems to thick). Adjust the seasoning if needed and serve immediately. |
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Other recipes with fennel and parsley as primary ingredients: Herb-stuffed Beef Heart Carnes Vaccinae Fennel and Almond Soup English Sack White Fish with Fennel Fleischknoedel Mulet Farci à la Saint-Louisienne Stuffed Grilled Fish Parsley and Fennel Soup Fennel Vinaigrette Dressing Lemon Salad Flambéed Mackerel with Fennel Beet Salad Fenkel in Soppes Fish and Fennel Sauté Versatus Broun Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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