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Zuppa di Finnochio: Fennel Soup


It is Sunday, but I am taking a break from the Sunday Slow Soupers, because Brad is not around to eat minestrone, and I made this soup this week already. I sort of made up this simple recipe, and it is a keeper!

1 T olive oil
3 oz. pancetta, chopped
5 fennel bulbs, chopped
1 onion, chopped
3 c. chicken broth
2 T. Sambucca
1/2 cup Half and half
salt and pepper

Cook pancetta, then remove meat from pot. Saute onion and fennel in pancetta drippings for 10-15 , until tender. Add chicken stock, salt and pepper, and bring to a boil. Simmer for 30 minutes. Remove from heat, add cooked pancetta, and blend with immersion blender. Stir in 1/2 and 1/2 and Sambucca.


Comments (4)

Boy, does that soup sound good. I love fennel in every form. By the way, last night from Amazon I ordered "The Splendid Table"-can't wait to start cooking from it. Looked through it at the local bookstore first, and it has some wonderful-sounding recipes. Have you made anything else from it besides the rabbit/fennel dish?

Yum! I discovered a few years ago that that I love fennel. Never ate it while growing up but my Sicilian cousins introduced me to fennel.


I love your "Soup" photo at the top.

The recipe sounds delicious - I want to try it.

Brad'll Do It:

While Brad isn't around for a new soup, he does say that the soup is even better when it's been around for a coupla days.

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