Friday, October 25, 2013

Fennel Vichyssoise and Herb Omelet


Tuesday 15 October
Since we are growing wild (and only vaguely bulbous) fennel in our backyard garden, we need recipes like this to use it up. 
We didn't add the pernod, nor did we grind the fennel into smoothness - it was delicious with the little lemony bits. 

To add some protein, we made an herb omelet with torn up bits of basil and chopped scallion greens added to the four whipped eggs, and swiss and goat cheese folded into the center.

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