Serves 4
Ingredients
500 grams (approx) of fennel 500 mls water 1 medium onion finely chopped 2-3 spring onions cut finely 1-2 cloves garlic 1/2 teaspoons of green pepper 1 tablespoon fennel seeds 100 ml ouzo 1 tablespoon olive oil Sea salt Dill for serving Croutons 4 slices bread cut into cubes 1 tablespoon olive oil 1 tablespoon of olive pate
Method
1. Clean the fennel and cut in four, place in saucepan with the water. Bring to the boil and simmer for 10 – 15 minutes.
2. In a fry pan add the tablespoon oil and saute the fennel seeds, green pepper, onion and the sea salt fro 1 -2 minutes.
3. Add the garlic and the spring onions and saute for another 2 – 3 minutes.
4. Add the ouzo to the cooked fennel with the water, cover and continue cooking for 10 minutes then allow to cool.
5. Put cooled mixture in the blender and refrigerate.
6. Prepare the croutons by putting the oil and olive pate in a bowel and mix well to cover the bread.
7. Line a tin with baking paper and lay out bread cubes then bake in oven at 190°C for 8 – 10 minutes.
8. Serve the soup cold with the croutons and a dash of parsley or dill. Add avocado for extra texture if you like.