Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Fennel seeds
Soup
Garlic bread
To serve
How it's done
Fennel seeds
Toast the fennel seeds in a small non-stick frying pan without oil. Add the sugar, caramelize, transfer to a sheet of baking paper, set aside.
Soup
Heat the oil in a wide pan. Sauté the onion and garlic for approx. 3 mins., add the fennel and cook briefly. Add the thyme, orange zest and half of the reserved fennel seeds. Add the Martini, reduce completely. Pour in the stock, bring to the boil. Reduce the heat, simmer for approx. 20 mins. until the fennel is soft. Pour in the coconut milk and the reserved orange juice. Blend the soup, season.
Garlic bread
Toast the bread in the toaster, brush with the oil, rub with the garlic. Sprinkle with thyme and fleur de sel.
To serve
Plate up the soup, top each bowl of soup with 1 tbsp of coconut milk. Garnish with the reserved fennel greens and fennel seeds, serve with the garlic bread.
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