Another delicious recipe from De Groene Garde – check out their amazing cookbook via our win page! Find the recipe below.

3 fennel bulbs
2 shallots
olive oil
1,5 l vegetable broth
salt and pepper
(potentially some anise-flavored liqueur)

Wash the fellel. Keep the green of the fennel to garnish. Cut the shallots and the fennel bulbs in rings. Fry the shallots in olive oil and add the rings of fennel. Add a little anise-flavoured liqueur if desired. Add the broth and cook for about 20 minutes. Blend the soup well. Reheat if desired and garnish with fennel green when served.

Good with toasted bread or bread sticks. Leftover soup? It goes very well with fish as a sauce.