Monday, May 21, 2007

Sour soup with fennel and garlic

Five pieces of fennel,
half a garlic (7-10 cloves),
tea spoon turmeric,
tea spoon ground cumin,
two lemons,
a table spoon and a half of olive oil,

Clean the fennels (keep the green leafage aside) and cut to fine pieces. Put one table spoon of olive oil in the pan on low heat and add the turmeric and the cumin. Stir fry for two minutes and add the fennel. Stir fry for ten minutes, while gradually increasing heat (make sure neither the spices nor the fennel gets burned). Add ample salt and boiling water (3 to 4 liters). Then add the garlic. Cook for 15 minutes and then add the juice of two lemons. Cook on low heat for another two minutes, add the leafage of the fennel and allow standing time. Add salt and pepper for taste.
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