I have a great chicken soup recipe which requires fennel, but how do you
prepare it?
Do you eat the green stalky bits or just chop up the bulb like an onion?

It has zucchini in it carrot, parsely and stock chicken wings.

Normally I just make stock from a chicken I am about to bake by boling it
first and skimming off the fat, aqdd some carrot, onion, celery a chicken
stock cube and some vegeta vegetable stock at the last moment, also some
vemicelli. but I'm looking froward to useing this new recipe as it doesn't
have any MSG in it (vegeta).

I only use the bulb, but I think you can use everything. If the
stalkes have green leaves looking like dill you can spread them on your
soup.
Grinner wrote:
> I have a great chicken soup recipe which requires fennel, but how do you
> prepare it?
> Do you eat the green stalky bits or just chop up the bulb like an onion?
>
> It has zucchini in it carrot, parsely and stock chicken wings.
>
> Normally I just make stock from a chicken I am about to bake by boling it
> first and skimming off the fat, aqdd some carrot, onion, celery a chicken
> stock cube and some vegeta vegetable stock at the last moment, also some
> vemicelli. but I'm looking froward to useing this new recipe as it doesn't
> have any MSG in it (vegeta).

Grinner wrote:
> I have a great chicken soup recipe which requires fennel, but how do you
> prepare it?
> Do you eat the green stalky bits or just chop up the bulb like an onion?
>
> It has zucchini in it carrot, parsely and stock chicken wings.
>
> Normally I just make stock from a chicken I am about to bake by boling it
> first and skimming off the fat, aqdd some carrot, onion, celery a chicken
> stock cube and some vegeta vegetable stock at the last moment, also some
> vemicelli. but I'm looking froward to useing this new recipe as it doesn't
> have any MSG in it (vegeta)
I used to work in a restaurant where we would slice the bulb on a
slicer- really thin, so it kinda looks like shredded cabbage, and chop
some of the tops, and add them to salad greens.