Vegetable Soup with Fennel

Finished Product (eric took these pics)



when we first had this soup I found it somewhat bland. but as i had it for leftovers i started liking it more and more. so don't expect any crazy flavors from this one. it's just a good old standby. and the fennel kicks it up a notch too.


3 tbspn olive oil
2 large bulbs fennel-quartered, cored, and coarsely chopped, fronds reserved for garnish (or taking pictures with)
1 large onion, chopped
4 ribs celery with leafy tops, thinly sliced
3 carrots, peeled and thinly sliced
4 cloves garlic
1 bay leaf
s/p
two 32 oz containers chicken broth
1/2 pound egg noodles
2 tsp grated lemon peel (i forgot this part)

1. in soup pot heat olive oil over medium high heat. add fennel, onion, celery, carrots, garlic and bay leaf. season with s/p. cook until veggies are softened 10 minutes. add chicken broth and bring to a boil. stir in egg noodles and cook until aldente, about 10 minutes. discard bay leaf, sprinkle fennel fronds on the soup. add lemon peel

i served it with a buttermilk bread that was good but not great so i'm not posting the recipe.








cooking with Fennel.