This is one of my favourite soups. I am a big fan of fennel and together with the scallops this is the hammer. You must try this!
- 750 g fresh Fennel
- 1 Shallot, finely chopped
- 2 dl white Wine
- 1 l veal- or chicken Broth
- 1 dl Cream
- 1/2-1 tbsp Pernod
Halve the fennel and cut out the stem in the middle, rinse it and cut off the sprigs. If the fennel dill is fresh, save it until later. Shred the fennel and fry it together with the shallot in butter until they are soft. Add the wine and the broth, let simmer for 30 minutes.
Use an electric mixer and blend the soup. If you don’t have one, use a strainer.
Let the soup come to a boil together with the cream, taste it with salt, pepper and the pernod. The soup shall have a thin consistency.
- 250 g fresh Fennel
- 2 teaspoons of your best Olive oil, grassy taste
- 1-2 teaspoons fresh Lemon juice
- Salt and white pepper
Shred the fennel wafer-thin. Marinate in olive oil, lemon juice and salt. Add pepper just before serving together with fennel dill.
- 8 Scallops
- Olive oil
- Salt and Pepper
Directly before serving season the scallops with salt and pepper. Heat up a frying pan, add olive oil and let the scallops just touch the pan. Let them get a litlle colour but that’s it!
Music: Listening to The Honey Brothers