Schlagwort-Archive: fennel

Weekly soup for Souper Sunday: White bean and tomato soup with fennel and quails‘ eggs

Uh, I missed to send two soups to Souper Sounday. So here I am back with

White bean and tomato soup with fennel and quails‘ eggs

White bean and tomato soup with fennel and quails' eggs

from the slow cooker. I was happy just with the quail’s eggs, but my gentlemen had some extra spicy sausages with it. A very delicious soup.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: white bean and tomato soup with fennel and quail’s eggs
Categories: Soup, Crockpot, Slow Cooker
Yield: 4 Servings


100 grams   Dried haricot (navy) beans, 4 oz, 1/2 cup
      — soaked in cold water for several hours or
      Overnight, 212 g cooked
15 ml   Olive oil, 1 tbsp
1 large   Onion, finely chopped
1     Garlic clove, crushed
1 head   Fennel, finely chopped
4     Beefsteak tomatoes, skinned and chopped
600 ml   1 pint, 2 1/2 cups boiling vegetable or chicken
      — stock
90 ml   Dry white wine, 6 tbsp
15 ml   Tomato puree (paste), 1 tbsp
5 ml   Light brown sugar , 1 tsp
10 ml   Chopped fresh sage, 2 tsp
10 ml   Chopped fresh thyme, 2 tsp
      Freshly ground black pepper
8     Quails‘ eggs
4     Or 8 fresh sage leaves, to garnish
      Warm ciabatta bread


Bild* Slow Cooking from Around the MediterraneanBild*

  Edited *RK* 10/13/2009 by
  Ulrike Westphal


1. Drain the beans and place in a saucepan. Cover with fresh water and boil rapidly for 10 minutes to remove toxins. Tip into the slow cooker, cover and cook on High for 3-4 hours until tender.

2. Meanwhile, heat the oil in a frying pan. Add the onion, garlic and fennel and fry gently for 2 minutes, stirring, until softened but not browned.

3. Tip into the beans and add all the remaining ingredients except the eggs. Re-cover and cook on "High" for 3 hours until everything is tender. Stir well, taste and re-season if necessary.

4. Carefully break the eggs into the soup. Cover and cook for a further 2-4 minutes or until they are cooked to your liking. Ladle into warm bowls, making sure everyone gets two eggs. Garnish each serving with one or two fresh sage leaves and serve with warm ciabatta bread.


This is my 29th post for Debbies Souper Sunday and soup 31 this year.

Pages: 1 Button German 2 Button English


*=Affiliate-Link zu Amazon

Weekly soup for Souper Sunday: Fennel, cardamom & coconut soup

This week I had to lunch alone, so I prepared the half recipe

Fennel, cardamom & coconut soup

Fennel, cardamom & coconut soup

Fennel, cardamom & coconut soup
just for me. With some fresh baked bread just enough for lunch.

========== REZKONV-Rezept – RezkonvSuite v1.4
Titel: Fennel, cardamom & coconut soup
Kategorien: Soup, Vegetarian
Menge: 4 Portionen


2 Essl.   Grapeseed oil
3     Shallots, finely chopped
30 Gramm   Fresh root ginger, peeled and finely chopped, 1
      — oz
1     Garlic clove, finely chopped
2     Green chillies, finely chopped
2 Teel.   Fennel seeds
15     Cardamom pods, crushed and husks removed
2     Fennel bulbs, about 500 g, 1 lb 2oz, quartered
      — and finely sliced
      Small bunch coriander, few leaves reserved for
      — garnish, rest finely chopped, including stems
50 ml   Pernod 2 fl oz, optional
2 x   400 ml cans coconut milk
2 Essl.   Soy sauce
2 Essl.   Lime juice
2 Essl.   Thai sweet chilli sauce


  GoodFood Vegetarian Summer 2009
  Erfasst *RK* 19.06.2009 von
  Ulrike Westphal


1. Heat the grapeseed oil in a large pan. Once the oil is hot, add the shallots, ginger, garlic, chilli, fennel seeds and cardamom. Cook over a medium heat for 3 mins. Add the fennel, finely chopped coriander and Pernod (if using) and cook for 2 mins or until most of the Pernod has evaporated. Add the coconut milk and 200 ml of water. Bring to the boil. Reduce the heat to a simmer and cook for 10-15 mins until the fennel is tender.

2. Add the soy sauce, lime juice and sweet chilli. If the mixture is a bit too thick, add a dash of water. Serve piping hot, garnished with a few coriander leaves.

:PREP 20 mins
:COOK 25 mins
:PER SERVING 432 kcals, protein 5g, carbs 16g, fat 39g, sat fat 29g, fibre 3g, sugar 13g, salt 2.29g


This is my 21st entry for Debbis Souper Sunday.

Pages: 1 Button German 2 Button English