| Prep: 15 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 256 | 10g | 2g | 36g |
| sugars | fibre | protein | salt |
| 15g | 7g | 6g | 2.3g |
Fennel and Cicely Soup is a dish that is dear to my heart. Born and raised in the heart of Montana, my culinary journey was shaped by the expansive landscapes, the rancher’s lifestyle and the rich Native American heritage that formed my upbringing. In this recipe, two key elements – fennel and cicely – come together in harmony, resulting in a flavorful fusion that mirrors my love for cultivating unique flavor profiles.
A Symphony of Flavors
Initially, the dominant flavors of this soup may seem bold and unique, but they slowly give way to the balanced warmth and tenderness that embodies the comforting essence of home-style cooking. The bright aniseed flavor of the fennel pairs extremely well with the more gentle and sweet notes of the cicely, resulting in a complex and layered palate.
Crucial to the success of the soup is the seamless pairing of other fresh ingredients like onions, garlic, and a splash of apple juice. These elements work together seamlessly, creating a comforting, healthy recipe that just might remind you of a warm, home-cooked dish.
Health Benefits and Pairings
Fennel and cicely aren’t just exquisite in taste, they also offer various health benefits. Fennel is known to promote digestion, reduce inflammation, and provide a good dose of dietary fiber, while cicely is valued for its soothing properties and can aid in digestion.
This soup is fantastic as a starter or a light dinner option and pairs well with a rustic, artisan bread. Considering my staple dishes of bison burgers or venison steaks, the Fennel and Cicely Soup manages to offer a brighter, lighter counterpoint that’s just as satisfying.
In essence, the Fennel and Cicely Soup is a beautifully balanced, wholesome dish that embodies the essence of my culinary philosophy – keeping things simple, flavorful, and in tune with nature. It’s a little taste of Montana in every spoonful.
What You’ll Need
- 3 large fennel bulbs, thinly sliced
- 3 tablespoons of fresh cicely, chopped
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 6 cups of vegetable broth
- 1 cup of apple juice
- 1 teaspoon of white pepper
- Salt to taste
- Fennel leaves for garnish
Method
Step One
Start by preparing your vegetables. Thinly slice the 3 large fennel bulbs and chop one large onion. Also, finely chop the 3 tablespoons of fresh cicely.
Step Two
In a large pot, heat the 2 tablespoons of olive oil over medium heat. Add the chopped onion into the pot and sauté until it turns translucent. This should take around 5 minutes.
Step Three
Add the minced garlic to the pot and sauté for about a minute, until you can smell the aroma of the garlic. Remember to stir frequently to prevent the garlic from burning.
Step Four
Add the thinly sliced fennel bulbs into the pot and cook for around 10 minutes. You want the fennel to become tender and slightly caramelized.
Step Five
Pour the 6 cups of vegetable broth into the pot. Stir in 1 cup of apple juice, 1 teaspoon of white pepper, and the chopped cicely. Bring the mixture to a boil.
Step Six
Once it’s boiling, reduce the heat and let the soup simmer for about 30 minutes. This allows the flavours to meld together.
Step Seven
Add salt to taste. You might want to let the soup cook for a bit longer after adding the salt to make sure all the flavours are evenly distributed.
Step Eight
Once the soup is done, serve it hot and garnish with fennel leaves. Enjoy your Fennel and Cicely Soup!
