Cream of Fennel Soup
I stumbled upon TS & JS’s food blog, [eatingclub] vancouver and drooled over their Cream of Fennel Soup – YUM! After, last nights over indulgence, we decided it was a good night for soup – soothing soup!
Neither of us were big fans of Fennel; me, because the scent reminded me of black licorcise, which I hate and Lenny, well, he had really never eaten it. Then a couple years ago, I made this wonderful salad which called for fresh fennel. We both fell in love with it. Now, I use it in soups, salads, tarts and even to munch on. This recipe is easy and ever so tasty!
Breakdown for this meal & the Eat Local Challenge:
Fennel – Organic & from California
Parsley – Organic & from California
Garlic – Organic & Local
Pancetta – Boccalone – Local
White Wine – Local
Cream – Local
Olive Oil – Italy, what we have on hand
Salt & Pepper – what we have on hand
I have been using fennel for years, but never as a main ingredient for soup. I am going to have to give this a try.
I do know that orange is a classic pairing for fennel; perhaps adding some orange zest as a garnish when serving might be called for? I will try it when I make this.
Oooh, thanks for making the recipe! Glad you guys liked it. =)
Thanks for the shout-out! I’m glad you liked the soup. I’m not too big a fan of licorice too, but I found the anise-yness of this quite subdued — hence, more for me to like.
[...] as a snack. Toss it into a salad. Roast it and add it to your mashed potatoes, make a lovely soup, bake it into a Galette, turn it into a creamy risotto inspired dish; the possibilities are [...]