The George Blog – Fennel Soup & Comments

Return to Recent Topics
Re-caulking Dazy posted in The Odd Word
Addition/Extension posted in The Odd Word
Deben 4-Tonner posted in Design
Deben 4¾-Tonner – New Design posted in Design
Sapphire 27 posted in Design
Server Problems posted in News
A sad day for the UK posted in The Odd Word
Traditional Clinker Plans for Design 073 now available. posted in Design
RealCADD posted in The Odd Word
More 165 Instructions and drawings posted in Design
Categories
Design (10 most recent)
The Odd Word (10 most recent)
News (10 most recent)
Recipes (10 most recent)
Archives
Design (Archives)
The Odd Word (Archives)
News (Archives)
Recipes (Archives)
Favourite Blogs & Sites
The British Humanist Association
Richard Dawkins
The Freethinker
Mercy For Animals

Fennel Soup

I seem to be doing recipes lately; perhaps I should start a recipe section.

We have these very nice white French soup bowls with handles – we bought them for French Onion Soup because they can go under the grill (broiler). Trouble is they have hollow handles which get part-full of water through a little "drainage" hole. As soon as you fill them with a hot soup this residual water starts to dribble out – and seems to have an almost endless supply somehow – which is bloody annoying! I have been meaning to block the holes up with a blob of Epoxy for at least two years now. Of course the heat under the grill would be pretty certain to make the epoxy run out so they would then be useless for their original purpose ...

Anyway on to the recipe, which explores the health giving properties of Turmeric:

Makes enough for two servings.

2 medium onions, chopped fine.
1 large fennel, chopped fine. Use all of it including the leafy bits, but excluding the very tips of the stalky bits.
4 stalks of celery, split lengthways and chopped very fine.
A piece of Turmeric root, peeled and grated fine (to give about 1 Tbsp)
200mL (3/4 cup) dry white wine.
1 L (4 cups) vegetable stock.
2 Tbsp olive oil.

Method:

Heat the oil in a decent pan, preferably with a heavy bottom.
Add the onion and celery and sauté on medium heat until soft – about 10 minutes – don't let it brown.
Add the fennel, cover and continue to sauté on medium/low heat until reasonably soft – say 15 minutes.
Stir to prevent sticking/browning. Add a little liquid if necessary (water or wine).
Add the wine and turn the heat to medium/high.
Cook until the wine is reduced to almost no liquid.
Add the stock and the turmeric.
Bring to the boil and simmer until the fennel is really soft - maybe 30 to 45 minutes – can be longer.
Whizz up in a liquidizer (blender) until nice and smooth.
Serve hot. Delicious! Surprisingly lemony tasting (the Turmeric I guess).

If you can't get Turmeric root - use ground turmeric (about 1 tsp). Flavor is not so good however and I don't know if the health-giving properties are as good either. Turmeric is associated with digestive health and there are hints of far greater benefits.

You could experiment with more grated turmeric root (2 Tbsp is probably the limit for these quantities).

And the French bowls are still leaking water out of the handles ...


Comments

As you can see, I have started a recipe section!

Happy cooking – peace and tranquility.
Date posted: Sunday, 17 May 2009 | posted by: debenriver

Post a comment

You need to Login to post a comment. If you are not a member you can Register.