Drunken fennel soup
Some people think soup is something you only eat in winter. Well, those people are wrong. This soup is definitely something you would want to eat any time, even in summer, chilled while sipping your mojito.
Here's what you need:
3 fennel bulbs
1.5 l of vegetable stock
4 - 5 spoons of olive oil
Dry Vermouth and/or Pastis
Scallops (Saint Jacques) - optional for non vegetarian version
Cut the onion and fry it on olive oil. Add spices and Vermouth/Pastis (or both if you're feeling lucky).
Add chopped fennel and stir until the fennel is coated in oil and spices. Roast on medium fire for 5-10 minutes. When the fennel starts to soften, add the stock and reduce the fire to low. Simmer for 20 - 30 min, until the fennel is completely cooked.
Blend the soup with a hand mixer or in a blender. Put the soup in the plate or bowl
Melt the butter in small frying pan and season the scallops on both sides with salt and pepper. Put it on high fire and fry the scallops in butter 30 seconds on each side. Add scallops to the soup (optionally you can also add the melted butter).
Voila! Drunken fennel soup goes well with a glass of just about anything.