Fennel Soup

Ingredients

2 oz. butter

5 fennel bulbs, trimmed and quartered

4 cups vegetable or chicken stock (see our recipes)

Salt and pepper to taste

Melt the butter in a Dutch oven over medium heat. Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes. Pour in the stock, and simmer until fennel is tender, about 15 more minutes. Add salt and freshly ground pepper to taste. Serves 4.

NOTE: Fennel’s power of restoring sight was well known to the poet Longfellow, and he wrote, ‘above the lower plants it towers, the fennel with it’s yellow flowers, and in an earlier age than ours, was gifted with the wondrous powers, lost vision to restore’.