Vegetable broth with fehnel
4 servings
30 minutes
Fennel vegetable broth is an exquisite French recipe that combines the lightness and aroma of fresh herbs. Fennel adds a subtle anise flavor to the broth that harmonizes with parsley, celery, and coriander. This broth not only warms but also refreshes thanks to lemon juice, adding a light tanginess. French chefs appreciate it for its versatility: it can serve as a base for soups, sauces, or simply as a warming drink on its own. Historically, fennel has been used in Mediterranean cuisine for its healing properties, and combined with cumin and pepper, it aids digestion. This broth is perfect for a light dinner or as a base for more complex haute cuisine dishes.
1
Wrap the parsley stems, celery, fennel, cumin, black peppercorns, and coriander seeds in cheesecloth. Tie it well.
- Parsley: 6 stems
- Celery stalks with leaves: 1 piece
- Fennel seeds: pinch
- Caraway: 1 stem
- Black peppercorns: 12 pieces
- Coriander seeds: 6 pieces
2
Place a bag of herbs in a pot and add water, olive oil, lemon juice, salt, and chopped green onions. Set over medium heat and bring to a boil. Cook for 10 minutes and remove from heat. Strain.
- Water: 2 glasss
- Olive oil: 6 tablespoons
- Lemon juice: 0.3 glass
- Salt: 0.5 teaspoon
- Spring onion: 1 bunch
