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Lemon-Fennel Consomme

Lemon-Fennel Consomme


  • 2 tablespoons olive oil
  • 1 yellow onion, sliced
  • 1 clove garlic, smashed and chopped
  • 1 fennel bulb, thinly sliced (about 2 1/2 cups)
  • 2 quarts water
  • 1 teaspoon sea salt
  • 1 red chili pepper, any variety or 1/2 teaspoon red-pepper flakes
  • Grated peel of 1 lemon
  • Grated peel and juice of 1 large orange
  • 1/4 cup chopped fresh dill


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


  • Recipe excerpted from Soup Cleanse Cookbook provided by Nicole Centeno, founder of Splendid Spoon


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