Last week I was in the mood to use a new ingredient. And so I selected fennel. It is one of those things I love, but I rarely cook with.So I bought a big ole bulb of the stuff and used it in two separate meals. The first half was used in this recipe, along with potatoes and dill to make a really amazing soup. I braised the other half with some olive oil and white wine and served on top of some trout later in the week.
I developed a taste for fennel after consuming its seeds at the end of meals to stimulate digestion. Especially at Indian restaurants that serve food using a lot of cream or dairy. I love its anise-y taste. I think you will too. Enjoy!
Makes 6 servings
2 potatoes, diced
1 carrot, diced
1 leek, diced
1/2 bulb fennel, diced, sprigs removed
2 sprigs celery, chopped
1 tsp sea salt
thyme
1-2 tbsp butter or olive oil
water
2 sprigs dill, chopped (for garnish)
In a large soup pot, saute leeks with butter or olive oil over medium heat for a couple minutes. Add carrot, celery, fennel, and thyme, cooking for an additional 5 minutes. Add potatoes and cook for another 5 minutes.
Next, add water to pot. Immerse vegetables in water with an additional inch or so of water. Increase heat to high. When reaches a boil, reduce to simmer. Leave for 20-30 minutes or so until potatoes are soft. Add sea salt. Blend using immersion blender or transfer to food processor.
Add chopped dill and serve.
4 comments:
Looks delicious. I've never had anything like this before. Thanks!
Another good garnish (perhaps in combo with the dill) is chopped fennel fronds, which actually look like dill and have a subtle fennel flavor. It also feels good to use so much of the vegetable.
Great idea, Rachel! Thanks for sharing.
I really like it...with more spice added. A little pinch of each: curry powder, cayenne pepper, ground mustard powder
Post a Comment