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Recipe slightly adapted from Greg Malouf

Healing Fennel Soup With Lemon

5 from 1 vote
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Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1/4 cup extra virgin olive oi
  • 2 onions sliced in rounds
  • 2 large garlic cloves chopped
  • 2 leeks the whites roughly chopped
  • 3 large fennel bulbs sliced (stems reserved for topping)
  • 2 medium russet potatoes peeled and cubed
  • 6 cups chicken stock or vegetable stock if vegetarian
  • 1 cinnamon stick
  • Peel of 1/2 a lemon
  • 1/2 tsp. allspice
  • 2 bay leaves
  • salt and pepper to taste
  • 2 tsp. consome
  • 2 egg yolks
  • 1/2 cup plain unsweetened coconut milk
  • 2 lemons juiced
  • 1 tsp. umami powder optional
Garnish:
  • Parsley minced
  • Fennel stems
  • Pinch of saffron

Method
 

  1. Heat the oil in a large heavy-based saucepan and sauté the onions, garlic, leeks and fennel for about ten minutes, or until they soften. Add the potatoes and chicken stock, then the cinnamon stick, lemon peel, allspice, salt and pepper, consome, umami powder, and bay leaves. Bring to the boil, then lower the heat and simmer gently for 20 minutes. Remove and discard the cinnamon stick, lemon peel and bay leaves, and season to taste with salt and pepper.
  2. In a separate bowl, mix the egg yolks with the coconut milk, then ladle in a spoonful of the hot soup. This is an important step - this ensures that the egg yolks don't cook when you put them into the soup. Whisk together well, then tip the egg mixture into the soup. Slowly return the soup to just below boiling, stirring it all the time. Remove from the heat and adjust the seasoning, with extra salt and pepper and finally, add in the lemon juice.
  3. As you serve, drizzle each bowl with extra virgin olive oil in a circular motion, and sprinkle with a little parsley, saffron, and fennel stems. Enjoy!