4 big servings
The combination of saffron and fennel is divine! The recipe for this soup was born as an experiment. Now it’s one of the most favorite ones that I cook. It is not difficult, it does not take time. But the products must be first class. Fennel has a gentle, subtle aniseed aroma. The more we treat it thermally, the less the scent is. Try the recipe even if you are an amateur in the kitchen. You will enjoy a real culinary gem!
Products you need:
3 big fennel bulbs
1 big-sized sweet potato
1 head of smoked garlic (if not available, use plain)
3 tbsp. dried soup vegetable mix
a small pinch of saffron (I use Iranian)
1 tbsp. salt, not full
sunflower oil to taste (for frying)
2-3 tbsp. coconut cream
Rinse and clean the vegetables (remove the stems and cobs of the fennel, and the skin of the sweet potato).
In a saucepan, fry the finely chopped onion. Add the peeled cloves of garlic just to release their flavor. I do not over-fry them since they become bitter.
Add the finely chopped fennel. I simmer it for a few minutes.
Add the chopped sweet potato, the spices and pour water (to cover the contents and a little above).
Sauté for 20-30 minutes on low temperature.
Remove from the hob and add the coconut cream. Stir well.
When serving, sprinkle each portion with almond wheat (optional); milled aniseeds; fresh fennel slices; additionally, you may put coconut cream…