2 heads fennel shaved thinly, stalks and tops reserved
1 head kohlrabi trimmed, quartered, and shaved thinly
2 spring onions or scallions shaved
2 tbsp capers
2 lemons zested and juiced
4tbsp olive oil
Salt and pepper to taste
1 cup picked parsley leaves
¼ cup chives or green onion sliced thinly
Procedure
Mix all of the above ingredients, season to preferred taste, enjoy.
Caramelized Fennel Soup
3 fennel bulbs diced
1 onion diced
3 s garlic smashed
1 russet potato peeled and diced
3 ribs celery diced
1 bay leaf
1 sprig thyme
1 cup dry white wine
2 qt chicken or vegetable broth
Salt and pepper to taste
Procedure
- Heat 2 tbsp olive oil in a large soup pot; add fennel, onion, garlic, celery and potato. Cook vegetables until somewhat browned and nice caramelization has formed. Deglaze pot with wine and let reduce by half, at this point add bay leaf and thyme and cover with broth. Reduce heat to a simmer and let cook for 20 minutes. Remove from stove and let cool, blend soup until smooth and season with salt and pepper. Serve warm or chilled with the stalks of the fennel thinly sliced and reserved fennel fronds. Add a good splash of olive oil and serve with some crusty bread.
