Quick question. I've discovered fennel and love it. When making soup, can
I use the stalks?

elaine

elaine wrote:
> Quick question. I've discovered fennel and love it. When making soup, can
> I use the stalks?


They're flavorful but stringy. They're better strained out of the stock.


--Lia

"Julia Altshuler" > wrote in message
. ..
> elaine wrote:
>> Quick question. I've discovered fennel and love it. When making soup,
>> can I use the stalks?
>
>
> They're flavorful but stringy. They're better strained out of the stock.

Thanks, I'll freeze them to add to my next batch of stock.

e.

"pavane" > wrote in message
...
>
> "elaine" > wrote in message
> ...
> | Quick question. I've discovered fennel and love it. When making soup,
> can
> | I use the stalks?
> |
> | elaine
>
> One of my favorite recipes to play with is bouillabaisse from
> the next-to-latest Joy of Cooking. Made with fennel and it
> remains nicely crunchy. Here is a website with the recipe:
> http://www.recipelink.com/ch/2000/oc...joysoups2.html

Thanks.

That reminds me to add freshly ground parmesan and lemon rind. I don't have
orange or would have used that. e.