A collection of thoughts, essays, reviews, recipes and a bit of humor.
Letting my freak flag fly. All vegan, all the time.
Friday, January 17, 2014
Foodie Friday! Fennel Soup
This soup was made by Dr. D.'s daughter during our holiday in England. I had never eaten fennel before and this recipe knocked my socks off! It has me seriously considering an immersion blender which makes making this soup and other vegan cream soups a breeze.
I often will omit the parsley in recipes as optional but this soup really needs the parsley stalks for flavor.
(a variation of a Gordon Ramsay recipe)
Ingredients (for 6 servings)
3 fennel bulbs, trimmed and finely sliced
2 celery stalks, finely sliced
3 garlic cloves, peeled and minced
1 qt. vegetable stock
Handful of Italian (flat-leaf) parsley, stalks and leaves separated
1 teaspoon ground coriander
2 bay leaves
14 oz. cannellini beans, drained
Salt and pepper
3 tablespoons olive oil
Handful of chopped fresh cilantro
1. Heat 2 tablespoons of olive oil in a large pan. Add the fennel, celery and garlic. Sweat for 5 minutes over medium-low heat until softened but not colored.
2. Add the stock, parsley stalks, ground coriander, bay leaves, salt and pepper. Bring to a boil and let it simmer on low heat for 40 minutes. Discard the bay leaves and parsley stalks and transfer to a blender. Chop the parsley leaves.
3. Blend the soup until velvety smooth and return to the pan (if you have a hand blender, you can just blend it in the pan). Add the beans and bring to a boil, stirring occasionally.
4. Serve the soup sprinkle with chopped cilantro. Enjoy!