"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Fennel and Mussel Soup Recipe

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This recipe for Fennel and Mussel Soup, by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Nicholson
Added: Monday, March 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 heads fennel
2 tbsp butter
1 large onion chopped
1 medium baking potato, diced
5 cups chicken or fish stock
1/4 cup dry white wine
1 lb. mussels
1/2 cup whipping cream
Salt and freshly ground pepper to taste
1 tbsp lemon juice
12 chives

Directions:
Directions:
Trim feathery stalks from fennel but save any feathery leaves. Trim base. Cut bulb in quarters and coarsely chop. In pot on medium-high heat, add butter. When sizzling add onions and saute until softened, about 4 minutes. Add fennel, feathery leaves and potatoes and saute for 2 minutes or until coated with butter. Add stock, bring to boil, cover and reduce heat. Simmer, covered, for 30 minutes or until vegetables are softened. Puree vegetables in food processor or blender until smooth. Return soup to heat. In a separate pot, bring wine to boil. Add mussels, cover and steam for 3 minutes or until mussels open. Strain mussel liquid into soup. Add cream and bring to boil. Simmer 2 minutes then add salt and pepper as required. Stir in lemon juice. Garnish with chives. Serves 6.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Under 1 hour
Personal Notes:
Personal Notes:
Delightful soup. Fennel loses its strong licorice flavor when cooked, making a delicate and unusual soup. Substitute scallops or shrimp for mussels, if preferred. Cook them the same way.

 

 

 

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