Soup it is

18/02/2009

Where do I start? Isn't it amazing how a few vegetables and bones can create a soothing, oozing, nourishing miracle that warms your heart?

It has taken me quite some time to wrap my mind around soup, but now I have come to understand that it takes relatively little time to prepare, that it can feed many, is wholesome, is a perfect way of cleaning out your fridge, and leaves your house smelling like a home.

So here is one of my favourite soups. Gobbled by small children and adults alike, it prompted my neighbour to ask for a pot to take home a few weeks ago, as she picked up her munchkins.

Cream of fennel soup

Finely chop 1 garlic clove and 2 medium onions.

Melt 50 g of butter and gently cook the garlic and onions in a covered saucepan. Make sure that the mixture does not catch or colour.

Take 2 heads of fennel (approx. half a kilo) and slice them finely.
Add to the garlic and onions, and cook gently for about 30 minutes.

Now, if you are addicted to roast chicken like we are, you will have some home-made chicken stock available. If not, use any store-bought variant, but be aware that there are considerable differences. My alternative is an organic cube stock which I buy at my local supermarket.
You need just another one litre of light chicken stock. Add it to the fennel.

Then take the finely grated rind (buy a Microplane, you won't regret it, really!) of half an orange and add that too the mixture.

Cover, bring to the boil, and then reduce the heat. Let simmer gently for about 30 minutes, until the fennel is tender again.

Let cool, or if you are impatient like myself, put on oven gloves and an apron and pour everything in your Magimix or other kitchen contraption. Alternatively you can simply puree it with a hand mixer (you might need goggles though). Season to taste with pepper and salt, although I usually think that it's fine as is.

Before serving, stir in about half a pot of single or double cream (depending on whether you believe in a good dose of artery-clogging delight or not).

If you intend to store the soup for later consumption, then do not add the cream until you have reheated it and are about to serve it.

Enjoy. We sure did. In fact, we enjoyed it that much that I never was able to take a photo. So I leave you with a photo of the tree that's been on my mind for the last week.

4 messages:

Milo said...

Thanks, looks delish!

Vikki said...

The picture of the tree is amazing. I'm sure the soup was too :)

deboo said...

Sounds wonderful! Will you come to our home and cook for us? ;-)

I absolutely love making soup, which is second only to eating it. We also love roast chicken, so I also make stock to have on hand as often as possible.

BTW, have you blogged about how you like to make your stock? If not, special request: would you?

deb

Lula de Montes said...

@deboo - chicken stock recipe coming up in next post, I promise! Hope you're feeling better after all that manhandling of your limb.

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