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?
Posted by Cindy Ruth | March 8, 2009 9:48 AM
Posted on March 8, 2009 09:48
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.
Posted by María I. | March 8, 2009 4:54 PM
Posted on March 8, 2009 16:54
I love your "Soup" photo at the top.
The recipe sounds delicious - I want to try it.
Posted by nancyhol | March 8, 2009 9:19 PM
Posted on March 8, 2009 21:19
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.
Posted by Brad'll Do It | March 9, 2009 7:29 AM
Posted on March 9, 2009 07:29