To our Spoon Crew:

Over the next few weeks we're saying "see you later" to some of our meals. We’ve loved these meals as much as you have, but it’s time to make a little room for something new.

But have no fear! We're providing the recipes for some of these meals so you can still enjoy them at home:

Fennel Consommé Soup

2 tablespoons olive oil
1 yellow onion, sliced
1 clove garlic, smashed and chopped
1 fennel bulb, thinly sliced (a round one if you can find it; makes about 2½ cups)
2 quarts water
1 teaspoon sea salt
1 red chili pepper, any variety (use gloves if your skin is sensitive to hot peppers) or ½ teaspoon red-pepper flakes
Grated peel of 1 lemon
Grated peel and juice of 1 large orange
¼ cup chopped fresh dill

Recipe makes approximately 4 servings

  1. In a large pot over medium heat, warm the oil. Cook the onion, garlic, and fennel, stirring, for 5 to 7 minutes, or until the mixture is soft.
  2. Add the water, salt, pepper, lemon peel, orange peel, and orange juice. Increase the heat to high and bring to a boil. Reduce the heat to low and simmer for 1 hour.
  3. Stir in the dill and enjoy hot.