Recipe: Potato Fennel Soup with Dill

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.

Recipe: Celery Root Soup

It's getting cold here in Brooklyn - and nothing stands up to the chilly weather, than a bowl of warm soup. And given the big ole celery root I received in my CSA share last week, I was inspired to create this 'intuitive' recipe.

In the past, I've enjoyed this soup in restaurants, loaded with cream. Seeing as I don't keep cream in the house, I thought to try making this without the added dairy. So I used a potato instead, which when blended gives it the same creamy consistency.

Feel free to add more or less of any of the vegetables listed. You'll find you can't really go wrong with soup. One of the many reasons I like to make it! It also stores well and can be enjoyed days later.

Serves 4-5

1 leek, diced (white and light green parts only)
1 carrot, diced
1 potato, diced
1 celery root, peeled and diced
2 tbsp butter
water
2 tsps or more sea salt

In a large soup pot, melt the butter over medium heat. Saute the leek for a couple minutes, adding remaining ingredients. Cook for another 10 minutes. Fill up pot with water, a couple inches above the vegetables and bring to a boil. Reduce heat to simmer and partially cover. Continue cooking for 25 minutes or longer until potatoes and celery root are soft. Add salt to taste. Remove from heat. Use immersion blender (or transfer to food processor) for a smooth, creamy consistency.

Optional: Serve with chopped scallions (pictured)

Recipe: Red Lentil Soup with Mustard Greens and Lime

This recipe is a variation of classical Indian dahl. Red lentils? The bright yellow color of this summery soup comes from turmeric, a great medicinal spice. Enjoy!

Serves 4 to 6

2 cups split red lentils, picked over and rinsed several times
1 tablespoon turmeric
4 tablespoons butter
Salt
1 large onion, finely diced (about 2 cups)
2 teaspoons ground cumin
1 1/2 teaspoons mustard seeds
1 bunch mustard greens, chopped (or other green vegetable)
Juice of 3 limes or to taste
1 cup cooked rice
4 to 6 tablespoons yogurt

Put the lentils in a soup pot with 2 1/2 quarts water, the turmeric, 1 tablespoon of the butter, and 1 tablespoon salt. Bring to a boil, then lower the heat and simmer, covered, until the lentils are soft and falling apart, about 20 minutes.

While the soup is cooking, prepare the onion flavoring:
In a medium skillet over low heat, cook the onion in 2 tablespoons of the remaining butter with the cumin and mustard, stirring occasionally. When soft, about the time the lentils are cooked or after 15 minutes, add the cilantro and cook for a minute more.

Add the onion mixture to the soup, then add the juice of 2 limes. Taste, then add more if needed to bring up the flavors. The soup should be a tad sour.

Just before serving:
Add then last tablespoon of butter to a wide skillet. When foamy, add the mustard greens and cook just long enough to wilt.

If the rice is warm, place a spoonful in each bowl. If it's leftover rice, add it to the soup and let it heat through for a minute.

Serve the soup, divide the mustard greens among the bowls, and swirl in a spoonful of yogurt.

-Recipe adapted from"Vegetarian Cooking for Everyone" by Deborah Madison