LEMON FENNEL CONSOMME

After a few weeks of eating poorly (mostly out, not cooking proper meals), my body yells at me for a quick break and detox. I definitely have my go-to quick detox (read here), and I still stuck with my salmon/kale dinners, but this time I thought I’d also make this cleansing soup that I bookmarked on the Coveteur site. The recipe is actually from Splendid Spoon, is super easy and cheap to make, and simmers away to become a gorgeous simple soup.

I made a full batch of it and have been sipping a cup or so a couple of times a day. I love the lightless of the soup, freshness from the dill and the punch of red pepper flakes to wake up the palate.

RECIPE (from the Coveteur)

INGREDIENTS:

2 tbsp olive oil

1 yellow onion, sliced

1 clove garlic, smashed and chopped

1 fennel bulb, thinly sliced (a round one if you can find it; makes about 2 ½ cups)

2 quarts water

1 tsp sea salt

1 red chilli pepper, any variety (use gloves if your skin is sensitive to hot peppers) or 1⁄2 tsp red-pepper flakes

grated peel of 1 lemon

grated peel and juice of 1 large orange

1⁄4 cup chopped fresh dill

 

DIRECTIONS:

 

  • In a large pot over medium heat, warm the oil. Cook the onion, garlic, and fennel, stirring for 5 to 7 minutes, or until the mixture is soft.
  • Add the water, salt, pepper, lemon peel, orange peel, and orange juice. Increase the heat to high and bring to a boil. Reduce the heat to low and simmer for 1 hour.
  • Stir in the dill and enjoy hot
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