FENNEL SOUP WITH LEMON AND CINNAMON
Makes: 6-8 servings
1/4 cup (60 mL) extra virgin olive oil, plus more to drizzle 2 onions, sliced 2 small garlic cloves, roughly chopped 2 leeks, roughly chopped 3 large fennel bulbs, sliced 2 potatoes, peeled and cut into chunks 6 cups (1.5 L) chicken stock 1 cinnamon stick Peel of 1/2 a lemon 1/2 tsp (2.5 mL) allspice 2 bay leaves Salt and freshly ground black pepper, to taste 2 egg yolks 1/2 cup (125 mL) heavy cream Juice of 2 lemons 1 tsp (5 mL) ground cinnamon 3 tbsp (45 mL) roughly chopped parsley
1. Heat the oil in a large heavybased saucepan and sauté the onions, garlic, leeks, and fennel for a few minutes until they soften.
2. Add the potatoes and chicken stock, then the cinnamon stick, lemon peel, allspice, and bay leaves. Bring to a boil, then lower the heat and gently simmer for 20 minutes. Remove and discard the cinnamon stick, lemon peel, and bay leaves, and season to taste with salt and pepper.
3. In a separate bowl, whisk the egg yolks with the cream, then stir in a large spoonful of the hot soup. Whisk together well, then tip the egg mixture into the soup. Slowly return the soup to just below boiling, stirring it all the time. Remove from heat and adjust the seasoning, adding more salt and pepper and the lemon juice.
4. Drizzle each bowl with extra virgin olive oil and sprinkle with cinnamon and parsley.