Years ago I attended a Jewish Italian cooking class in a private home in Newton. I can’t remember the year. I can’t remember the cook. But I saved this recipe, and made it years ago when my kids were little. It is a “parve” soup, which means it contains no dairy products and no meat products. Vegan!
Broccoli with Fresh Fennel Soup.
Makes 6-8 servings.
2 large heads of broccoli
1 large onion, chopped
5 garlic cloves, minced
1 T olive oil
Fennel feathers from one bulb of fresh fennel
6 cups water (I use 4 c vegetable broth and 2 c water)
Salt and pepper
Chop the broccoli and get rid of the large stem (but not the smaller ones). Chop the small stems.
Sauté onion and garlic in the oil for 5-9 minutes in a large pot.
Add broccoli, fennel and water, and simmer for 20-25 minutes, until the broccoli is soft. Purée the mixture in a blender (you can use a stick blender)
Return to pot and simmer 10 minutes, add salt and pepper as needed.
Serve.
