Fennel soup

Bean jahni soup

• 2FENNELS, cut in strips
• 3 CUPS VEGETABLE STOCK
• 1 ONION, chopped
• 1/2 CUP WHITE WINE
• 1/2 CUP CREAM
• 100 GRAM SMOKED SALMON, in strips

• 400 GRAM BEANS, soaked overnight and cooked
• 1/2 CUP TOMATO PUREE
• 1 ONION, chopped
• HANDFUL MINT LEAVES, cut
• HANDFUL PARSLEY, chopped
• 1/4 TSP CHILI POWDER
• 2 CUPS STOCK

Stir fry the fennel and onion 5 minutes in oil. Add the stock and pepper and salt to taste and bring this to the boil. Simmer for 20 minutes. Puree the soup. Add the wine and the cream and heat well. Put the soup in bowls or plates and arrange the salmon on top.

Stir fry the onions 3 minutes. Add the remaining ingredients and pepper and salt to taste. Bring this to the boil and simmer for 10 minutes. Serve the soup with bread.

This is an Albanian soup. On 21 January 1925, Albania declared itself a Republic. This lasted until 1928, until which it became a monarchy again until 1939, just like it had been between 1914 and 1925.  Click on culinary calendar for more links between cooking and history.