0 Ratings
Recipe courtesy of Chef Alyssa Dignard
3 heads Fennel
10 garlic
1 large onion
2 L cans tomatoes chopped
0.25 cup Red Wine Vinegar
3 tbsp Canola or Vegetable oil
0.50 cup white wine
1 tbsp chili Flake
2 cup of sour cream full fat
0.25 cup each of parsley, dill, basil
0.25 cup lemon juice
Salt+Pepper to taste
Slice the fennel, onions and garlic. Sauté off until slightly brown.
Deglaze the pot with your white wine and vinegar, cook for 2-4 minutes.
Add the other ingredients and simmer for 15 mins.
You can now use a stick blender or regular blender and blend the soup.
Season with salt and pepper to your taste.
Pour your mussels into the soup and throw a lid on it for 5-8 mins until all the mussels are opened and cooked.
While your mussels are cooking rough chop your herbs and mix them with the sour cream wit the lemon juice and season with
Salt and pepper to your taste.
To request access to the CFI toolkit, please submit the form below:
Enter your code below to access the toolkit:
Request received! We will email you shortly with the link and password to access the CFI toolkit.
Incorrect code entered. Please try again.
Or login with email/password:
Forgot your password?
Or register with email/password:
I agree to the Terms
Lost your password? Please enter your email address. You will receive a link to create a new password.
Back to log-in
