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Fennel Soup
Already during Pharaonic time fennel was well known for its
medical properties, including its use as an aphrodisiac as well as
a laxative. All parts of the plant can be used, including the bulb,
the leaves and the seeds.
Proceed as follows:
Ingredients:
1
. Trim the fennel stalks down to the bulb, Peel off any
wilted outer layer. Set the fine fennel leaves aside after
having cut them with a scissor into small pieces.
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500 g of fennel bulb
200 ml dry white
wine
100 g smoked
chicken breasts or
shrimps
chicken bouillon
cube
125 ml crème
fraiche
2 tbsp ouzo or
Pernod
2. Cut the fennel bulb in small pieces and boil them
together with dry white wine, water and a chicken
bouillon cube for 8-10 minutes in the microwave oven at
full power.
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3
. Transfer the fennel and the liquid to a food processor,
purée and let it cool.
4. Cut the boneless, skinless chicken breasts (if possible
smoked) into thin slices and add to the purée. If you are
using shrimps instead of chicken, proceed straight to the
following step.
5. Microwave on high for four minutes. If you are using
shrimps, add them. Microwave for another minute.
200 ml water
6
. Add the crème fraiche (sour cream) and two tablespoons
of ouzo, Pernod or a similar licorice/aniseed type
aperitif. Stir well.
7
. Add some of the finely cut fennel leaves on top of the
soup.
Serve immediately together with, e.g. toast. Add more of the
finely cut fennel leaves on top of each plate. The combination of
two powerful aphrodisiacs (fennel and licorice or aniseed) might
lead to pleasant surprises, but should be handled with care.
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