Vegetable soup with fennel

Name: Vegetable soup with fennel
Yield: 8 servings
Ingredients: 325 g fennel; 75 g Coarsely Cut White white onions; 2 Coarsely chopped garlic cloves; 150 g carrots; 10 g butter; ½ tsp saffron Beads; 400 g chopped tomatoes; 1000 ml vegetable stock; ½ tsp oranges Zest (Unwaxed); 2 tsp Freshly Squeezed orange juice; ¾ tsp coarse salt; 2 Drops tabasco sauce; 150 g creme fraiche; 1 handful Ground fennel Seeds

A vegetarian "bouillabaisse" with the distinct taste of saffron and orange. This can also be enjoyed cold!

Ingredients

Fennel	325 g
Coarsely Cut White white onions	75 g
Coarsely chopped garlic cloves	2
Carrots	150 g
Butter	10 g
Saffron Beads	½ tsp
Chopped tomatoes	400 g
Vegetable stock	1000 ml
Oranges Zest (Unwaxed)	½ tsp
Freshly Squeezed orange juice	2 tsp
Coarse salt	¾ tsp
Tabasco sauce	2 Drops
Creme fraiche	150 g
Ground fennel Seeds	1 handful

Instructions

Step 1

Wash the fennel (save a little of the green top to make a broth) and cut it into smaller pieces.

Step 2

Fry the onions and vegetables in the butter in a large saucepan.

Step 3

Add saffron, tomatoes, stock, orange zest and juice.

Step 4

Cook the soup on medium heat covered with a lid for approximately 20 minutes

Step 5

Blend the soup and return it to the pan. Add salt and tabasco and season to taste.

Step 6

At serving - Divide the vegetable soup into 8 serving bowls. Add a spoonful of crème fraîche into each bowl and garnish with fennel fronds and seeds. Serve immediately.