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Year of the Soup: Week 36

I’ve thrown down a challenge to John.  Out of 36 weeks of soups, he has yet to make one all by himself.  He’s appeared as a guest taster and seasoning assistant, and even made his own version of split pea to compete with mine.  But he’s never been the one in charge.  While I realize this was my challenge for the year, I think it’s only fair to get one week off – don’t you?  So I challenged him to take on a recipe this year and do it alone.  I didn’t get a definitive yay or nay on that one, so we’ll see where it goes.

While John did not make this week’s soup, he did provide the recipe.  He found it in a copy of the Missouri Botanical Garden Bulletin in 2006, tore it out, and has kept it in a drawer somewhere since then.  It was the first soup he ever tried to make, and apparently it was a hit when he made it back in 2006 (he’s not made it since then.)  I’d have to agree that this recipe is a keeper.  It has a pretty basic flavor, but it’s both pleasing and filling.  If you can’t find fennel bulb in the store, use anise instead.  Happy Wednesday!

Carrot and Fennel Soup

Ingredients
  • 4 Tbs butter
  • 1 medium yellow onion, chopped
  • 1 medium fennel bulb, chopped
  • 2 celery sticks, chopped
  • 1 lb. carrots, grated
  • 1 Tbs cumin
  • 1/2 lb new potatoes, diced
  • 5 cups vegetable broth
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • chopped fresh parsley to garnish
Directions

1.  Melt butter in large pan and add the onions, fennel, celery, carrots, and cumin.  Saute until onions are translucent.

2.  Add potatoes and chicken stock and boil till potatoes are soft.

3.  Add cream and pureee the mixture with either a hand-held immersion blender or by transferring small batches to a food processor.  Season to taste with salt and pepper.

4.  Serve in bowls, garnished with parsley and a touch of cream.

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