Chef’s recipes

A trained chef, Frank Vandaele ran a restaurant for many years. Find here some of his best recipes

Prawn and fennel soup

Ingredients for the prawn stock:
500 grams of prawn shells, 1 glass of white wine, 4 glasses of water, some sprigs of parsley, 1 onion, a knob of butter.

Ingredients for the soup:
250 grams of chopped vegetables (celery, onion, carrot, leek), 1 tin of peeled tomatoes, 1 glass of cognac or whisky (optional), a knob of butter, 5 drops of essential oil of bio sweet fennel.

Preparation:
Brown the finely chopped onion with the sprigs of parsley in the butter. Add 4 glasses of water, the prawn shells and a glass of wine. Leave to boil for 20 minutes allowing the stock to reduce by one half. Pass through a sieve.

Boil the vegetables with the peeled tomatoes and stir until the vegetables are just soft to the bite. Add the prawn stock, season and dilute 5 drops of essential oil of bio fennel.