Fennel Lemon Soup

Mediterranean Cookbook provided by our farmworker, Colin Peden

  • 2 T. olive oil
  • 1 onion, roughly chopped
  • 2 fennel bulbs, thinly sliced
  • 2½ c. chicken stock
  • grated lemon zest of 1 lemon
  • ¾-1¼ c. milk
  • salt/pepper
  • fennel leaves for garnish
  1. Deep fry lemon zest for garnish in ½” oil a few seconds until it changes color.
  2. Heat olive oil and cook onion on low for 5 minutes. Add fennel and stock and bring to a boil. Reduce to simmer for 20 minutes until the fennel is tender.
  3. Puree until smooth. Add milk until desired consistency is reached.
  4.  In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.
  5. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

Serves 4.

Many thanks to Keeshi + Photo and Twisted String for their photography contributions