Fennel, like radicchio, is a vegetable that will keep the grocery store cashiers guessing. While it can be consumed raw, it’s also good braised in butter or in soups. If you can’t find the salmon pate used in this recipe, I get it at Ikea, chopped smoked salmon will do. It’s a decent soup even without it, but the salmon makes it memorable.

Solar Fennel and Potato Soup

2 tablespoons butter

1 medium onion, chopped

2 fennel bulbs, chopped, fronds reserved

1/2 teaspoon fennel seeds

4 medium potatoes, diced

4 cups chicken broth

Abba salmon pate or 1 oz smoked salmon, chopped

Preparation

Place Global Sun Oven out to preheat.

Melt butter in a large pot or dutch oven. Add onions and saute until soft. Add fennel, seeds, potatoes, and broth. Cover and place in GSO until potatoes are soft; about 1 hour. Puree soup in small batches in a blender or in the pot with an immersion blender. Ladle soup into bowls and garnish with reserved fronds and salmon patè or chopped smoked salmon.

Serves 4 to 6

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