Wild Fennel Soup

Zuppa di Finocchi Selvatici

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

Despite its title, this deliciously refreshing Sardinian soup works equally well with cultivated fennel. It’s a baked soup, with a delicate flavour, which makes it rather unusual.


  • 1 large handful wild fennel or 4 bulbs cultivated fennel with as many leaves as possible
  • salt


Pre-heat the oven to gas mark 4, 350°F (180°C).

Wash and trim and finely slice the fennel, cover with cold water, add a large pinch of salt and cook on top of the stove for about 10 minutes or until tender. Don’t drain. Fry the bread in about two thirds of the butter until cris