No reason why not. But maybe grind half or all the fennel seeds to give more flavor. (In heating up the soup, the whole ones won't be exposed as long as they would have been to the broth, so their flavor yield will be lower.)
Thank you so much, appreciate your help. I've been the laughing stock of my family since I burned both salmon, and chocolate, fondues at the same family gathering in the '70s.:) Um, no wonder! Ha ha
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But maybe grind half or all the fennel seeds to give more flavor.
(In heating up the soup, the whole ones won't be exposed as long as they would have been to the broth, so their flavor yield will be lower.)