Fennel and Lemon Soup.
Ingredients.
1 1/2 lb fennel bulbs
2 T hing
2 potatoes (3 oz )
1 lemon (grated peel and juice)
1 T oil
2 pints water or light vegetable stock
Salt and pepper
1 t lightly roasted fennel seeds
Preparation.
Scrub the fennel and the potatoes . Cut them all into thick slices and saute gently in the oil in a large saucepan.
Pour the hot stock or water over the vegetables, cover the pan and simmer for 20 minutes or so, until they are soft.
Rub through a sieve or mouli-legumes. Heat through slowly stirring all the time, season and add the juice of one lemon and hing. Mix the roasted fennel seeds with the grated lemon peel and sprinkle a little over each bowl.