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Seeing as Weekend Herb Blogging was so much fun last week, I thought I’d have another go this weekend. My aim was to use up some of the leftover veggies in my fridge. With a thunderstorm brewing outside, and a brown paper bag of sebago potatoes just asking to be eaten, I couldn’t go past a thick, hearty soup. The question was what to pair with the potatoes. On a whim, I picked up After some quick Internet research I found out that fennel had an aniseed flavour (yum) and there was a strong tradition of combining it with potato to make soup (phew). So with thunder pounding over Bondi and rain streaming down my street I set about making what turned out to be a great dinner. Ingredients 1 fennel Method Cut the leaves and stems off the fennel, and the bottom off the bulb. Chop the fennel bulb into thin strips much like you would a leek. Finely chop the onion. Cut the potato into evenly sized cubes. Heat the olive oil in a large saucepan. Saute the onion until it turns translucent. Add the caraway seeds. After a minute add the potato and fennel and cook for about five minutes. Add the stock. Bring to the boil, then simmer on a low heat until the potato has softened so that it breaks up easily when pushed with a spoon. Put the soup in a food blender and puree. When the consistency is smooth, transfer back to the saucepan. Add the chickpeas and a dash of lemon. Heat for a few minutes until the chickpeas are hot then serve immediately with a sprinkle of cracked pepper on top. Some notes on the recipe
Better the fennel you know So, if like me you’re not a fennel expert, here are some facts:
For more info, take a look at wikipedia, or learn about growing it here.
Comments:
7 Comments posted on "Weekend Herb Blogging - Potato and Fennel Soup"
Helene on April 23rd, 2007 at 9:39 pm #
What a soup!! Must be great at cold rainy winter days! I´ll give it a try next season!!
Katerina on April 24th, 2007 at 5:02 am #
I am also new to fennel but a total convert. I find that it is a great addition to a platter of roast veggies - it gets so nice and sweet when it is roasted. Your soup looks delicious!
kpounder on April 24th, 2007 at 1:13 pm #
Thanks Helene. I’m glad you like it. Katerina - that’s a great idea about roasting fennel with vegetables. I really like roasting swede for the same reason, but I’d never thought of using fennel.
Kalyn on April 24th, 2007 at 9:56 pm #
I can’t believe I still have not cooked anything with fresh fennel and it’s been on my to-try list forever! I love to use fennel seeds in tomato sauces. I think chickpeas and fennel sound like a great combination.
J, The on April 25th, 2007 at 2:20 pm #
Fennel is also excellent to add to the veggies you use in making stock. Did I just give a handy hint? I think I’m a grown up.
ingrid dunki - jacobs on May 21st, 2007 at 9:53 am #
Awesome experience!! I added leeks, celery onions and garlic along with the fennel leaves and then roasted the fennel herb root– My first time as a fennel user and I am TURNED ON TO IT!! THANKS K YOU MAKE ME FEEL BRAVE! Love and all the best Ingrid DJ- Seattle, WA
kpounder on May 23rd, 2007 at 1:24 pm #
Hi Ingrid I love what you’ve done with this recipe! Mmm, roast fennel would be lovely. Totally agree that it was a revelation to try fennel, and can’t believe I didn’t experiment with it sooner! Post a comment
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