The Official Fennel Soup by Israeli Chef Nir Elkayam
Join Molly Livingstone as she grills the Head Chef of the Inbal Hotel Nir Elkayam on his spices, kitchen staff and of course, delicious SOUP!
It’s your very own step-by-step guide to making top chef style Fennel Soup.. we can almost smell it from here!
Ingredients:
● 2 Tbsp Olive oil
● 3 Fennel, sliced
● 1 Onion, sliced
● 2 cloves garlic
● 1 tsp Sumac
● 1 cup Wine
● 6 cups Water or broth
● 2 tsp. Basil, fresh or dried
Preparation:
- Saute the onions in olive oil until light in color.
- Add Fennel and continue to sautee until lightly softened.
- Add spices and garlic mix until all vegetables are coated.
- Pour in water/broth and wine and bring to a boil.
- Turn down heat to a low medium and allow to cook through, about 30-45 minutes.
- Add basil and blend everything until smooth using a hand blender or regular blender if need be.
- Heat before serving.
Can be refrigerated for up to 1 week. Freezes beautifully!
Recommended:
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About the Author
Molly Livingstone is a freelance reporter and comedian, not to mention a mother of two, living in Jerusalem. While playing all those roles, the script remains the same, showing the world the Israel that she sees everyday, from the people and places, to the culture and definitely the food.
