Do you use?

13 years ago

Do you use the fronds on the fennel bulbs? I'm making tomato fennel soup with the bulbs, and I know I can garnish with the fronds,but they are so beautiful I hate to just put the rest of them in the compost.

jude

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Comments (8)

User
13 years ago
I haven't used fennel in years. I'd love to have your recipe though.
cwnev
13 years ago
I love EHow.....

http://www.ehow.com/decision_7187835_do-fennel-frond-stems_.html

Here is a link that might be useful: ehow.com fennel fronds
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YogaLady1948
13 years ago
Jude if you like the beauty of them, put them in a vase and enjoy them;)
jude31
Original Author
13 years ago
YogaL, there's a ton of them and I didn't have a vase handy but they filled a qt. jar.LOL

Joann, we ate lunch at a local restaurant on Sunday and I had a cup of tomato fennel soup that was wonderful.. I found this one on line so we'll see how it compares.

Tomato Fennel Soup

By Linorama on December 22, 2004
Prep Time: 5 mins Total Time: 40 mins

Servings: 4
About This Recipe
"An elegant starter soup, especially for winter when the best tomatoes come in cans. From the Mediterranean Vegan Kitchen."

Ingredients:
2 tablespoons extra virgin olive oil
1 medium fennel bulbs, trimmed, cored & chopped ( about 12 oz.)
2 tablespoons feathery fennel leaves, chopped ( save for garnish)
4 medium shallots, finely chopped
1 small carrots, finely chopped ( about 2 oz.)
28 ounces canned tomatoes, undrained
1/2-1 cup vegetable broth salt pepper
Directions
Heat the oil in medium stockpot over medium-low.
Add fennel, shallots and carrot, cook until very soft but not brown, stirring occasionally.
This will take about 15 minutes.
Add tomatoes and 1/2 cup broth, bring to boil over high heat.
Reduce heat and simmer gently for 15 minutes (uncovered), stirring occasionally.
Transfer to blender or food processor in batches (I used an immersion blender right in the pan), and process until smooth.
Adjust the seasonings, and add more veggie broth if necessary to achieve your desired consistency.
Serve hot, garnished with the chopped fennel leaves.
This soup reheats well.

Note: One of the reviews indicated it could use more fennel to keep the tomatoes from being overpowering. I bought 2 med. stalks to use. The soup I ate was pureed and quite thick and very good. I'll use my stick blender to puree it.

Good luck to both of us!

jude
wantoretire_did
13 years ago
I used to give mine to a co-worker for her pet rabbit.
renee_fl
13 years ago
Fennel is the host plant for Black Swallowtail butterflies. If you know someone who raises butterflies they may be able to use it.
jannie
13 years ago
I lay the fronds over fish when I'm baking it.
cwnev
13 years ago
ok, should have clarified I guess. There are lots of uses for fennel fronds.... if you follow the link there is a lot of info on them.

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