Fennel and Almond Soup
 
a subtle, creamy soup that is ideal for those days when you don't feel 
like eating much, and want something with a mild flavour. fennel also 
helps digestion and may ease stomach pain. suitable for vegetarians, 
this soup contains calcium and vitamin e. 
 
preparation time: 10 minutes 
cooking time: 30 minutes 
serves 4 
 
1 Tbsp  rapeseed oil
1   onion, peeled and chopped
1   fennel bulb, roughly chopped
4   celery sticks, roughly chopped
2 tsp  fennel seeds, ground
  100g ground almonds
  700ml water
  a few almonds, toasted, to serve (optional)
  salt and black pepper, to taste
 
heat the oil in a large saucepan and cook the onion, chopped fennel and 
celery, over a low heat for ten minutes. add the ground fennel seeds and 
almonds and cook for a further one to two minutes. pour over the water and 
bring the mixture to the boil, stirring frequently. cover and simmer the 
soup for 30 minutes. transfer the mixture to a blender or food processor, 
and whizz until smooth. pour into a clean pan, and gently heat through. 
season to taste. serve sprinkled with toasted almonds if you like, and 
plenty of freshly ground black pepper. 
 
source: http://www.babycentre.co.uk/refcap/551102.html#0 
 
-- 
(ID: 11752) Mirror: rec.food.recipes: Fri, Jul 18, 2003


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