Shaved Fennel in Lemon Broth
Serves 4
30 minutes or fewer
Fresh fennel has a delicate crunch and a mild lemon-anise flavor that’s perfect in cold summer soups. Shaving fennel into paper-thin strips is a snap with a mandoline, but you can also do it with a knife. Simply quarter the fennel bulb, then cut each quarter into thin slices. Enjoy this soup on its own, or with sprouted or cooked wild rice stirred in for a heartier dish.
- ½ cup olive oil
- ¼ cup lemon juice
- ½ clove garlic, minced (½ tsp.)
- 1 small fennel bulb, shaved (½ lb.)
- 1 green onion, finely chopped, for garnish (2 Tbs.)
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