try this link:
http://www.saveur.com/
and enjoy!!

This soup sounds interesting Clotilde - I too, hate aniseed as a flavour but I've never had caramelised fennel so I'll have to explore that. Such a pretty picture too!

I also hate aniseed but love fennel.

I actually love raw fennel, too...we often slice it thinly and toss it with a bit of lemon juice, oil, salt and pepper, then serve it over mache with some parmesan cheese. Maybe next time I make that salad I'll stir a bit of marmalade into the dressing.

The soup sounds delicious, Clotilde.

Another aniseed hater, which is why I've never tried fennel. It is a testament to your talents, Clotilde, that this recipe makes me think I should perhaps review this policy!

I love Italian food and, outside of the artichoke, fennel is the national vegetable.

Many people feel the same way as do you about fennel: hate anis seed, but love fennel once it has been transformed by the flame into something truly perfect.

Just last summer, I grilled some fennel that I had marinated in olive oil briefly and then sprinkled with sea salt and freshly-cracked pepper. The heat was HIGH, and caramelization quickly formed as the vegetable softened. A gourmand friend of mine, who is rather widely-regarded as harshly critical among our circle of friends, told me that he never knew that fennel could be good. He, too, was trapped in the world in which fennel had not transcended its anis roots to become something wonderful.

Your recipe truly seems to capture fennel's great quality and build on it with some very fennel-friendly ingredients: the orange, the coriander. I can't wait to try it!

Oooh... fennel is on the grocery list now. Perhaps this is a silly question, but is there a reason for using the candied orange peel and marmalade, rather than just peeling an orange?

I did not know there was a French Saveurs... which, naturally, has me wildly curious. One more reason to return to France...

(American "Saveur", incidentally, is the pinnacle in food journalism, in my opinion.)

Eating it now! I made a 2/3 recipe, with the peel of one medium orange and about 1/4 of the flesh. It took two tablespoons of sugar before the taste was okay, and I added a third for my sweet tooth. I think the thing to do is just zest the orange; picking out the peel was a hassle, and I wasn't all that interested in the bitter edge from the pith. =)

Also, a generous scoop of chopped cilantro is transformative tasty magic with this.

hey, your site is lovely. I've been into soups for a few years now - one of the best things in winter - and I definitely recommend a blender: it makes your life so much easier. on weekdays, I go for very simple recipes - zucchini, onion and nutmeg; pumpkin and fresh ginger; lentils, onion and curry, or rosemary - and everybody loves them. and, oh - I've never heard of the fennel as Italy's national vegetable (I would have thought of the tomato instead - or melanzane?), but maybe I live in the wrong part of the stivale...

I find the blender very handy to do creamy things like hummus and -whateverisitcalled, its relative made with aubergines? And salsa verde, too. This way I'm able to choose the right recipient for the process,which is good because I usually work on small quantities. Oh, unfortunately my blender doesn't have a blade to whip things up, but I'm said it does it nicely.

I don't know if you read any older posts but, you must be an absolute genius to think about this on your way home on the bus. Maybe I need to move somewhere with public transportation!

Didn't have candied orange peel or marmalade, but I did have fig jelly and dried figs lying around, so I substituted them. Turned the soup a rather interesting violet-brown color. Absolutely delicious--especially with the egg. Thanks for the amazing recipe. :)