Chilled Fennel and Broad Bean Soup

HISTORY & INTERESTING FACTS

This recipe is part of a series inspired by dishes I’ve loved during my travels, and I’m excited to share it with you. In Sicily, combining fennel and broad beans is more than just a culinary choice—it’s a nod to the island’s rich traditions and agricultural roots. These ingredients, nurtured by the local terroir, showcase a unique harmony of sweet and earthy flavours that are cherished in Sicilian cuisine.

Fennel (Foeniculum vulgare)has been a staple since ancient times, valued not only for its sweet, anise-like flavour but also for its medicinal properties. Greeks and Romans used it to aid digestion and believed it brought strength and longevity. In Sicily, fennel is celebrated in dishes like Insalata di finocchi, where its fresh, crisp texture and unique flavour are showcased.

Broad beans (Vicia faba), or fava beans, have an equally storied past. Originating from the Mediterranean and the Middle East, they’ve been cultivated for over 6,000 years. In Sicily, broad beans symbolise renewal and fertility. They are often featured in traditional dishes likeMaccu di fave, a creamy, hearty soup dating back to Roman times.

This dish embodies the Sicilian ethos of using humble, locally sourced ingredients to create something truly special.

For an authentic experience of these Sicilian flavours, I recommend dining atRistorante Sant'Andreaat the Belmond Villain Taormina. This stunning venue offers breathtaking views of Mazzarò Bay and an exquisite culinary experience. The restaurant is known for blending traditional Italian classics and modern interpretations using the freshest local produce. Executive Chef Agostino D’Angelo, who has a rich background in Italian and international cuisine, crafts dishes that highlight the unique flavours of Sicily.

Whether in a rustic soup or a refined dish, the combination of fennel and broad beans will transport you to the Mediterranean coast, even if you enjoy it at home.

Buon Appetito! Raquel x

Serves: 4 as a light lunch

INGREDIENTS

• 1 large fennel bulb (approx. 400g), finely sliced, fronds and all!

• 1 and a half tbsp blanched almonds

• 1-litre chicken (or use vegetable stock for vegan/veg alternative)

• 1 and a half tbsp crème fraîche (or coconut cream for vegan/veg alternative)

• 1-2 tbsp lemon juice

• 1 teaspoon fennel seeds

• 2/3 of a cup podded broad beans (or if using young, no need to pod - see note below in TIPS, CHEATS & TROUBLESHOOTING)

• A sprig of dill

• Salt and pepper, to taste

• Olive oil

METHOD

Prepare the liquid component:

1. Heat a medium pot over medium heat and drizzle in some olive oil.
2. Add the fennel and sauté, ensuring it doesn’t brown until it becomes tender.
3. Add the almonds and stock, then bring the mixture to a boil.
4. Reduce the heat and let it simmer for 5-10 minutes, or until the fennel is fully tender and the almonds have softened.
5. Season to taste and stir in the crème fraîche (or coconut cream). Transfer everything to a blender and purée for around 5 minutes or until the mixture is completely smooth.
6. Adjust the seasoning if needed, and add lemon juice to taste. Transfer the mixture to a container and refrigerate until well chilled.

Prepare the topping:

1. In a small pan, heat a splash of olive oil over medium heat. Gently fry the fennel seeds until they release their aroma.
2. Transfer the seeds to a mortar and pestle and crush them lightly.
3. Combine the crushed seeds with the broad beans, some of the reserved fennel fronds, and dill. Season to taste.

Serving the finished soup:

Pour the chilled soup into bowls, top with a spoonful of the bean and fennel seed mixture, and serve.

TIPS, CHEATS & TROUBLESHOOTING

Young broad beans (also known as fava beans) often do not need to be podded, especially if they are very small and tender. In this case, the entire pod can be eaten after removing any stringy parts and cooking them. However, if the beans inside have developed a bit but are still young, you may only need to remove them from the outer pod without peeling the individual beans.

For older or larger broad beans, it’s recommended to not only pod them (remove them from the outer shell) but also peel the individual beans to remove the tough outer skin for a more tender and enjoyable texture.

WINE MATCHING & SERVING SUGGESTIONS

For a delightful pairing, enjoy this refreshing chilled soup with a crisp, cool white wine such as ourAlbariño, Amphora Blanco, or Pinot Gris. If you're in the mood for something different, ourWhole Bunch roséalso makes an excellent choice, enhancing the earthy and herbaceous notes.

Serve this soup on a sweltering day for a truly revitalising experience!