Shaved Fennel in Lemon Broth

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Fresh fennel has a delicate crunch and a mild lemon-anise flavor that’s perfect in cold summer soups. Shaving fennel into paper-thin strips is a snap with a mandoline, but you can also do it with a knife. Simply quarter the fennel bulb, then cut each quarter into thin slices. Enjoy this soup on its own, or with sprouted or cooked wild rice stirred in for a heartier dish.

  • 1-cup servingServings

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1/2 clove garlic, minced (1/2 tsp.)
  • 1 small fennel bulb, shaved (1/2 lb.)
  • 1 green onion, finely chopped, for garnish (2 Tbs.)

Preparation

1. Blend oil, lemon juice, garlic, and 3 cups water in blender until smooth and no large droplets of olive oil remain. Season with salt and pepper, if desired.

2. Divide soup among 4 serving bowls. Top each serving with 1/4 cup shaved fennel and 1 & 1/2 tsp. green onion.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 261
  • Carbohydrate Content: 6 g
  • Fat Content: 27 g
  • Fiber Content: 27 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 30 mg