Fennel,
Foeniculum vulgare (Umbelliferae), was cultivated in ancient Egypt. The Greeks regarded
fennel as a potent sexual stimulant. During the Dionysos festivities crowns of fennel
leaves were worn, and leaves and seeds were used as aphrodisiacs. In medieval times in
Denmark elderly men were know to eat fennel for rejuvenation. It was used in the
Mediterranean region to help stimulate sexual desire. Fennel can be purchased at any fruit
and vegetable store.
Fennel - Cream Soup
Ingredients:
3 bulbs fennel
3 tablespoons of butter or olive oil
1 onion, peeled and chopped
2 quarts of chicken stock (vegetable stock maybe used instead)
1 pint cream, or more if you wish
salt and freshly ground pepper
Directions:
Wash and trim the fennel, chop coarsely. Melt the butter in a large saucepan and saute the
fennel and onion until the fennel is slightly browned.
Pour in the chicken stock and cook until the fennel is soft. Puree the mixture in a food
processor or blender.
Pour the soup back into the pot and add the cream.
Bring to the boil, add salt and pepper to taste, and serve.
Fennel salad
2 fennels, cut into very thin slices
1/4 pound diced Parmesan cheese
Salt
1 tablespoon lemon juice
3 tablespoons olive oil
Combine all the
ingredients, toss well and serve.
Serves 4-6 |
