I thought that since I’d been blogging incessantly about all the baking that I do that it was about time I put in a bit about some of the more…savoury options I cook. Because, I do do that!
This picture doesn’t do the Fennel soup any favours but I have to tell you the taste of it…divine! Now before you run away thinking Fennel Soup? hear me out. I’m not a fennel girl, not one iota. When it comes to aniseed I am a bit hit and miss, sometimes I think it works other times not so much. As fennel? it was a not so much option. However, when I came across this entry by Haalo of Cool (almost) I had to give it a go. She spoke of her ambivalence towards Fennel and her joys of discovering another way to eat Fennel.
Now, as I’m a large fan of beans, and Cannellini beans in particular I figured that it would work quite respectably with Fennel, in fact I thought it might tone down some of the ‘harshness’ and add a layer of complexity to the taste that would work for me. So I gladly headed to the kitchen to give it a go. I adapted the recipe slightly, I had no leek so just went the white onion route, and I didn’t feel the need to add any cream to the final product because I found the texture and consistency to my liking as is.
Zuppa di Finocchio
1 large fennel, trimmed and cut into chunks
1 onion, halved and cut into thick slices
2 garlic cloves, sliced finely
400g can Cannellini beans, drained and rinsed
2 cups stock or water (I just used water)
salt and freshly ground white pepper
In a saucepan and over medium heat, drizzle in some oil and about 1T of water. When heated add the prepared fennel, onion and garlic and stir well. Reduce the heat cook slowly for about 20 minutes, softening but not browning the fennel
Add the beans and two cups of stock or water, stir and continue to simmer for roughly 15 minutes or until the vegetables are breaking down.
Using a blender, process until smooth.
Season to taste with salt and white pepper