Fennel Herb Soup

I had a leftover roast chicken in the fridge and some fennel I’d forgotten about – and it’s fall! Chilly weather means it’s time for soup.

  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 2 jalepeno peppers, minced
  • 1 large carrot, chopped
  • 1/2 cup white cooking wine
  • Bones and meat from leftover roasted chicken (or 5 to 6 cups vegetable stock)
  • 2 large fennel stalks, chopped
  • 2 tsp. herbs de Provence
  • 1 tsp orange peel
  • 1/2 cup finely chopped cashews
  • Salt and pepper to taste

1. (if you’re using a leftover roast chicken) Place the chicken bones in a large pot and fill with enough cold water to just cover. Bring to a boil then reduce to a simmer. Let cook, uncovered, for 45 minutes to 1 hour.

2. In a medium-large pot or Dutch oven, cook the garlic and peppers in the olive oil. As the garlic browns, add the carrots and fennel. Season with herbs, orange peel a sprinkle of salt and pepper. Add wine and some broth to keep it from sticking.

3. If you like pureed soup, puree the fennel/garlic mixture with the cashews. Then, strain the chicken meat and broth and add it to the fennel/garlic mixture. Serve with bread or mix in cooked faroe or rice.

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