Caramelized Fennel Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Fennel bulbs, trim/mince
6 tbsp: Extra-virgin olive oil,
4 cup: Vegetable or chicken broth,
1/2 cup: Whipping cream, opt
Sea salt, to taste
BOUQUET GARNI
Fresh rosemary,
Fresh parsley,
Bay leaf,
Fresh thyme,
Tie together with twine,
Directions:
1. Combine fennel and oil in large, heavy-bottomed stockpot. Stir to
coat fennel with oil. Cook, covered, over low heat 10 minutes,
stirring occasionally. If fennel burns it will give the soup a bitter
taste.
2. Remove lid; continue to cook over low heat. Pieces should gradually
brown and caramelize. Add bouquet garni and broth; simmer; covered, 30
minutes.
3. Discard bouquet garni. Using an immersion blender, roughly puree
soup in stockpot. (Alternatively, pass soup through coarse blade of
food mill or puree coarsely in batches in food processor; and return
to stockpot.) Soup should be creamy but not totally smooth. Stir in
cream, if using; reheat. Taste for seasoning. Serve piping hot in
warmed shallow soup bowls.
NOTE: Fennel has a tough outer skin. Its well worth it to peel it
with a vegetable peeler.
Source: "Patricia Wells at Home in Provence" (printed in the Chicago
Tribune, February 26, 1997)
Source from luhu.jp
coat fennel with oil. Cook, covered, over low heat 10 minutes,
stirring occasionally. If fennel burns it will give the soup a bitter
taste.
2. Remove lid; continue to cook over low heat. Pieces should gradually
brown and caramelize. Add bouquet garni and broth; simmer; covered, 30
minutes.
3. Discard bouquet garni. Using an immersion blender, roughly puree
soup in stockpot. (Alternatively, pass soup through coarse blade of
food mill or puree coarsely in batches in food processor; and return
to stockpot.) Soup should be creamy but not totally smooth. Stir in
cream, if using; reheat. Taste for seasoning. Serve piping hot in
warmed shallow soup bowls.
NOTE: Fennel has a tough outer skin. Its well worth it to peel it
with a vegetable peeler.
Source: "Patricia Wells at Home in Provence" (printed in the Chicago
Tribune, February 26, 1997)
Source from luhu.jp
Tags
Soups