The Colonial House Inn

Weston, Vermont

Specialty Recipe

Chicken, Fennel, and Rice Soup

This is a soup that just won't let you stop with one bowl. A rich, clear broth with great chicken flavor, a hint of anise from the fennel, and rice for body. It has become a favorite of the Inn's guests since it was created. Serve it accompanied with a Zesty Mustard Salad and several loaves of a crusty French bread. Fresh Brie, fruit, and the last of the bread should be a fine ending to the meal (except for the Chocoholics in the party).

Ingredients

3/4 cup chopped fresh fennel

1/2 cup diced onions

1/4 cup diced celery

1/2 cup sliced leeks

1 clove minced garlic

1/2 diced red pepper

1/2 cup diced green pepper

1/2 cup dry white wine

2 Tablespoons Sambucca

8 cups chicken stock

1 bay leaf

1/2 teaspoon oregano

2 teaspoon dry basil (2 Tablespoons if fresh)

pinch cayenne pepper

1 teaspoon ground fennel seed

1 cup chicken, diced and cooked

1/2 cup cooked rice

salt

1 Tablespoon cornstarch dissolved in 2 Tablespoons cold water

Saute fresh fennel, onion, celery, and leeks in two Tablespoons olive oil for five minutes. Add garlic, red pepper, green pepper, wine, and Sambucca. Simmer for 2 minutes, then add chicken stock, oregano, basil, cayenne pepper, and ground fennel seed.

Bring to a boil, reduce heat and simmer for ten minutes. Stir in chicken, rice, and salt to taste. Thicken slightly with cornstarch dissolved in water. Check for seasonings, heat thoroughly, and serve.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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