| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
May 1993 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Fennel bulb; (sometimes called |
|
|
; anise), chopped |
|
|
; (about 5 cups) |
| 1 |
|
Onion; chopped |
| 2 |
tb |
Olive oil |
| 2 |
c |
Chicken broth |
| 2 |
c |
Water |
| 1 |
ts |
Fennel seeds |
| 3/4 |
lb |
Spinach; (about 1 bunch), |
|
|
; coarse stems |
|
|
; discarded and the |
|
|
; leaves washed well |
|
|
; and drained |
INSTRUCTIONS
In a heavy kettle cook the fennel bulb and the onion in the oil, covered,
over moderately low heat, stirring occasionally, for 10 minutes, add the
broth, the water, and the fennel seeds, and simmer the mixture, covered,
for 10 to 15 minutes, or until the fennel bulb is tender. Stir in the
spinach and simmer the soup for 1 minute, or until the spinach is wilted.
In a blender or food processor puree the soup in batches. The soup may be
served hot or chilled.
Makes about 8 cups, serving 6 to 8.
Gourmet May 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”