Slow Cookbook Recipe No. 8
Submitted by Anne Stubley, England Ingredients: 1 large orange 900 gr fennel 1 tbsp plain flour Salt & pepper 50 gr butter 1,4 liters chicken stock (being a vegetarian I use vegetable stock) Preparation: Pare a few rinds from orange and cut into very fine strips. Blanche in boiling salted water for 1 minute. Drain, cool, cover and refrigerate. Grate the remaining orange rind and squeeze juice from the orange. Thinly slice the fennel, discarding the core but reserving the feathery tops. Melt the butter in a large pan, add the fennel, cover tightly and cook gently until beginning to soften but not brown. Stir in the flour and cook for 2 minutes before adding the stock, grated rind and seasoning. Bring to a boil, cover and simmer for 20-30 minutes. Cool the soup a little, then blend in a processor (or use hand blender) until smooth. Stir in orange juice then gently reheat. Check the seasoning and garnish each bowl with fennel tops and orange rind. |
