Reprinted from The Blood Type Diet Website (

Fennel Soup
Contributed by: lakes-lady68Added: Jan 05, 2008 at 04:23 AM


A hearty, warming soup, suitable for Gatherers too!

  • 1 ounce Ghee or compliant Oil
  • 1 Onion, finely chopped
  • 4 bulbs Fennel, finely chopped (save the greens to garnish the soup)
  • 1 bouquet garni (bay leaf, thyme and parsley wrapped in cheesecloth)
  • 1 1/2 pints of compliant stock
  • sea salt and Pepper (optional)
  • 3 egg yolks or 2 whole eggs
  • Juice of 1 lemon
How to make it:
  1. Melt the Ghee or oil in a pan and fry the onions for five minutes without browning.
  2. Add the fennel and fry for another two minutes
  3. Add the stock, seasonings and bouquet garni.
  4. Bring to the boil and then simmer until the vegetables are very tender (30 minute).
  5. Remove the bouquet garni, cool the soup and then either sieve or blend until smooth.
  6. Reheat gently.
  7. In a small bowl, mix the egg and lemon juice, then whilst whisking add a few tablespoons of soup.
  8. The whisking stops the eggs from scrambling!
  9. Stir the egg mix back into the soup and serve, garnished with the chopped fennel greens.