Shaved Fennel in Lemon Broth

By carinem25

Fresh fennel has a delicate crunch and a mild lemon-anise flavor that’s perfect in cold summer soups.
Shaving fennel into paper-thin strips is a snap with a mandoline, but you can also do it with a knife. Simply quarter the fennel bulb, then cut each quarter into thin slices. Enjoy this soup on its own, or with sprouted or cooked wild rice stirred in for a heartier dish.

Ingredients

• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1/2 clove garlic, minced (1/2 tsp.)
• 1 small fennel bulb, shaved (1/2 lb.)
• 1 green onion, finely chopped, for garnish (2 Tbs.)

Preparation

Step 1

1. Blend oil, lemon juice, garlic, and 3 cups water in blender until smooth and no large droplets of
olive oil remain. Season with salt and pepper, if desired.
2. Divide soup among 4 serving bowls, Top each serving with ı/4 cup shaved fennel and 1ı/2 tsp. green onion.