Soup with Fresh Fennel Recipe – Two meals in one – That’s easy!
This recipe comes to you from: http://www.foodandwine.com/recipes/vegetable-soup-with-fennel-herbs-and-parmesan-broth retrieved August 5, 2013.
Fennel is an ingredient that I have never used before in cooking, but my friend Wanda advised me that it goes well in soup. With that in mind, I knew what was on the menu for tonight – some cute, small fennel that I had purchased at the Lake Street Farmers’ Market. I raced home to find a recipe that would already compliment the soup that I had started on Sunday. (A very small handful of Great Northern white beans were added to the soup base – celery, onion, carrots and vegetable broth.)
This recipe calls for leeks. I didn’t have any. (Eh, so what.) I added what looks like field garlic that I found at (where else?) the Lyndale farmers’ market. It looked so artful, but I had no idea what it was – turns out that garlic and leeks are related.
S’perimenting is my hobby. I added a half of a medium sweet potato cut into chunks and Swiss cheese rind and a little smokey Gouda from Holland. That’s all I had. Adding sweet potato overwhelmed the fennel taste. (No need to add that.)
* I had the Parmesan – Reggiano for the top. Yum.*
Contributed by: Viana La Place Adapted by me.
TIME: 1 HR
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
3 carrots, halved lengthwise and thinly sliced crosswise
2 celery ribs, halved lengthwise and thinly sliced crosswise
2 leeks, white parts only, halved lengthwise and thinly sliced crosswise
1 fennel bulb—halved, cored and thinly sliced
1 medium tomato, cut into 1/2-inch dice
2 bay leaves, preferably fresh
6 cups water
One 3-inch square Parmigiano-Reggiano rind
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped basil
Salt and freshly ground pepper
1/4 cup freshly grated Parmigiano-Reggiano cheese
1. Heat the olive oil in a large soup pot. Add the garlic and cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the carrots, celery, leeks and fennel and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the tomato and bay leaves and cook until the vegetables are tender, about 5 minutes. Add the water and the cheese rind and bring to a simmer. Cover partially and cook over moderately low heat until the vegetables are very tender, about 30 minutes.
2. Discard the cheese rind and bay leaves. Stir in the parsley and basil and season the soup with salt and pepper. Ladle into bowls, sprinkle with the grated cheese and serve.
NOTES One Serving 180 cal, 10 gm fat, 2.5 gm sat fat, 19 gm carb, 4.9 gm fiber.
After 2 days of soup, I simmered it and cooked up some penne pasta. Then served it over noodles as a sauce. It was a tasty ending for this easy recipe.