What’s Hot? Jittery Cook is What’s Hot on BlogHer!
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To celebrate graduating to grown-up blog status, here is a recipe for Roasted Fennel Soup – with grown-up flavour. Fennel doesn’t have its usual characteristic licorice flavour in this recipe. Roasting and caramelizing leads to a milder taste. The soup has sophisticated, complex flavours–even though the ingredients are standard.
- 1-2 fennel bulbs with stalks, quartered or sliced 1/4″ thick, feathery greens reserved for garnish
- 1-2 T olive oil
- 3-4 small yellow onions, sliced 1/4″ thick
- 1/2 head of garlic, not peeled
- 2 dry shallots, not peeled
- 1 pear, core and cut in half
- 6 c homemade chicken stock (or commercial, or vegetable stock)
- sea salt
- freshly ground black pepper
- 1/8 t fennel seeds, sprinkled on onions before roasting (optional)
- 1/4 c parsley or chives, finely chopped (optional)
Roast the onion, shallot, pear, garlic and fennel with a generous coating of oil and a sprinkle of salt and pepper. Roast at about 400 degrees, but check often to lightly caramelize but not brown the vegetables.
Remove the garlic, shallot and pear peel. Cut vegetables coarsely, add to stock, then simmer for 10 minutes. Use a blender or a food mill to purée the soup. Garnish with reserved fennel greens and parsley or chives.
- Thank you to Julia Richardson for guiding me, in person, through this soup recipe and donating the fennel.
- Thank you to Eric Botner for tasting and giving 5 stars.
- Thanks again to Liz Joffe for pushing me to get a food mill. I’m still getting used to it and still enjoying the new textures that it offers.
- Read about 5 so-called health foods to avoid.
- In case you want to accentuate the licorice flavour in this soup, you can add a tablespoon of Ricard, Pastis de Marseille into the broth before simmering.
- Read Harriet Sugar Miller’s blog for the best choice of store bought soup stock.
- BlogHer was founded in 2005 in response to the question, “Where are all the women bloggers?” BlogHer is currently the largest community of women who blog.