Fennel Soup Recipe

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A popular vegetable and flavoring herb for hundreds of years, fennel has naturalized in northern and central Europe, North America, and Australia.

This delicately flavored vegetable is also known as finocchio or Florence. It is a sweet and mildly anise-flavored member of the carrot family.
There are several cultivars of Florence fennel, which is also known by several other names, notably the Italian name finocchio. In North American supermarkets, it is often mislabelled as "anise".



Fennel is high in quercetin flavonoids, which are powerful antioxidants. It also contains anethole wich reduces inflammation, fiber, potassium, calcium, iron and B vitamin. It is very high in vitamin C, which neutralizes free radicals. It also helps open obstruction of the liver, spleen and gallbladder. It stimulates gastrointestial mucous membranes for food assimilation, promotes urination.

Romans used fennel to stimulate digestion and for better vision.
Native Americans used it for colds, colic and labor as a tonic.

When shopping for fennel, look for compact, firm blubs with the green stalks and leaves attached. To keep the fennel fresh, cut the greens from the bulb, store them in separate plastic bags in the refrigerator; use within four days.

Fennel Soup Recipe

Ingredients:

3 fennel bulbs

2 cups of vegetable broth

1 cup of heavy cream

Salt

Preparation:

Leave the fennels soak in warm water for 3 hours. Then cut fennels bulbs into slices. Salt the broth, bring to boil and the add the fennel. When cooked, process the mixture, add the cream and return it to fire. Serve hot.

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