Turkey Soup with Fennel

Preparation info
  • Makes 6 cups 1.5 l ) ;

    4 to 5

    first-course servings
    • Difficulty

      Easy

Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

This is a lovely purée to serve as a first course. It is best made with a food mill to remove any strings from the fennel. However, it can be puréed in batches in a food processor and then pushed through a sieve.

Ingredients

  • 1 large bulb fennel, trimmed (fronds chopped and reserved), peeled, cored, and coarsely chopped
  • cups (1.25 l)

Method

In a medium saucepan, bring the fennel and stock to a boil. Lower the heat and simmer, uncovered, for 30 minutes, or until the fennel is mushy.

Pass through the medium disc of a food mill. Return to the pot. Season with the salt and pepper and heat through.

Sprinkle each serving with some of the chopped fennel fronds.