The holidays are wonderful, really wonderful. But starting with a trip to Paris and Rome and followed by Thanksgiving and Hanukkah my body is sated with rich foods and is craving some lighter fare - some light winter fare. To me this means a creamy soup that is satisfying but less pasture and more garden. When I saw the beautiful fennel at the Shuk I knew they were just the right ingredient to balance the scales.
BT's Winter Fennel and Artichoke Soup
Ingredients:
5 small, tender fennel bulbs and fronds
1 large leek - white and green parts
4 large Jerusalem artichokes
1 medium potato
1 red chili - seeds and veins (optional)
1 1/2 tablespoon vegetable oil
1/2 teaspoon mustard seeds
1/4 teaspoon celery seed
1 1/2 teaspoon sugar (optional)
1 1/2 teaspoon kosher salt
4 tablespoon Arak (Ouzo or Anisette)
1 large bay leaf
4 sprigs fresh thyme
6 cups (1.5 l) filtered water
1/2 cup (120 ml) heavy cream (coconut cream, almond cream)
1 lemon - juiced
1/2 cup (30 grams) fresh chopped herbs - any combination of dill, parsley, cilantro, mint
2 Israeli/Persian cucumbers chopped
ground black pepper
Directions:
Place heavy gauge cocotte on burner and turn flame to medium
Add oil
Fine dice chili
When oil is hot add chili to pot and sauté 1 minute
Add mustard seed and and celery seed and sauté until seeds begin to pop
Wash leek through
Rough chop and add to pot
Sauté for 2 minutes stirring frequently
Add salt
Rough chop fennel bulbs - white part only - and fronds
Add to pot
Sauté 2 minutes
Add Arak and sugar
Cook 1 minute to burn off alcohol
Peel Jerusalem artichokes, rough chop and add to pot
Peel potato and dice into small pieces and add to pot
Add water, thyme and bay leaf
Bring soup to boil and then reduce heat and cover
Simmer for 15 minutes or until vegetables are tender
Remove thyme and bay leaf
Blends soup with a wand blender
Add cream and taste for salt
Add herbs and lemon juice and several grinds of black pepper
Chill overnight in refrigerator
Serve cold or hot with chopped cucumber
Enjoy! !בתיאבון
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