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Fennel Broth Recipe | |
Middle Eastern Soup | |
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Ingredients:
2 fennel bulbs with tops, roughly chopped1 tablespoon fennel seeds 2 bay leaves 4 parsley stems 4 quarts cold water
Directions:
Combine all ingredients with 4 quarts of water in a large stockpot. Bring to a boil and simmer for 45 minutes. Strain and reduce to about 3 quarts. Chill and use according to recipe. The broth can keep for up to 5 days.Yield: about 3 quarts
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