Fennel and Almond Soup RecipeOrigin: North Africa Period: Traditional |
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This soup may sound strange, but fennel and almonds have a peculiar affinity for one another and this mixture works well together. Ingredients:
2l chicken broth 
Fennel and Almond Soup Preparation:Method:Add the stock to a large pot and bring to the boil (skim off any foam that may raise to the surface). Add the vegetables and turn the heat down to a simmer and leave to cook for half an hour. Meanwhile lightly toast the almonds in a hot oven before grinding them in a pestle and mortar so that they are broken up (but not a fine powder). Add the oil to this and mix together then scrape into the soup. At the same time add the cream and lemon juice. Bring the soup to the boil and season. This soup can be eaten at once. Alternatively it can be chilled and served in bowls chilled in the fridge. Before serving garnish with almond slivers and fennel fronds. |
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