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1
Heat the broth to a boil, stir in the salt and chopped fennel, and return to a steady gentle boil.
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2
Cook covered for 15 to 20 minutes, until the fennel is tender.
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3
If you want, cook uncovered for a thicker consistency.
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4
Stir in the fennel fronds just before serving in warm bowls, with freshly grated cheese, extra-virgin olive oil, and other garnishes (see page 60).
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5
Wild fennel is best for this soup.
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6
I recall foraging in the spring for wild fennel for my grandmother.
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7
Pick only the tender center shoots, she would instruct me.
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8
I knew the light-green feathery fronds were the ones she wanted, and on my way home would lightly chew them and suck out their sweet licorice center.
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9
Fresh fennel is now available year-round.
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10
Buy the whole bulb with stalks; look for the freshest fronds and firm white bulbs without bruises.
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11
An untrimmed bulb with attached stalks weighing 1 1/4 to 1 1/2 pounds will yield about 2 cups of chopped fennel; a single 2-pound bulb will yield 3 to 4 cups chopped.
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12
Slice off the tough bottom of the bulb, as shown in the photos.
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13
Break off the thick outer layers of the bulb and the big hollow stalks attached to them.
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14
Slice off the remaining stems and fronds.
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15
Save the short, tender inner stalksthey are flavorful and fresh and add a bit of color to sauces, soups, and other dishes.
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16
Slice the trimmed fennel bulb lengthwise (through the root end and top).
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17
For long slivers to use in salads, lay the bulb half on the flat, cut side and slice thinly, lengthwise (separate the slivers if theyre joined at the core).
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18
For cubed or diced fennel, slice each bulb half in thin crosswise slices, and cut again to get cubes of any size (just as you would an onion).
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19
Be sure to chop up the tender inner stalks you saved.
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20
For a garnish, pick off the freshest and most delicate fronds from the stalks.
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21
Leave them long and lacy, or mince.
