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Fennel Leaf Soup



  • 1 bunch fennel leaves, finely chopped
  • 2 onions, finely chopped
  • 2 potatoes and 2 carrots, cubed
  • ½ cup olive oil
  • 1½ lt meat stock or water
  • 2 tablespoons flour
  • salt, pepper


Heat the oil, and add the fennel, onions, garlic, potatoes and carrots. Stir, season to taste, pour over half of the stock, cover the pan, and simmer for 25 minutes. Remove half the vegetables and puree. Return to the saucepan, dissolve the flour in the remaining stock, and add to the pan. Bring to the boil and simmer for a few minutes before removing the pan from the heat.

(Recipe from the Cretan cookbook by Maria Pitsikaki 2009 from ‘Palaina kai Nostima’)

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