Ingredients
1 finely chopped onion
1 tbsp olive oil
6 chopped rashers streaky bacon
3 diced carrots
100 ml white wine
3 quartered fennel bulbs
1 tsp zest of one lemon grated
1 tbsp fennel seeds
400 ml vegetable stock
2 tsp chopped parsley
Method
1) soften the onion in 1 tbsp olive oil in a casserole for 5 minutes, add the bacon, and cook, for another 3 minutes, stir in the carrots and cook for 2 minutes
2) stir in the wine, turn up the heat and bubble, add the fennel bulbs, sprinkle the lemon zest and fennel seeds
3) stir in the stock, bring to the boil and simmer covered for 15 minutes, serve sprinkled with the parsley.
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