| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegan |
Vegtime4 |
8 |
servings |
INGREDIENTS
| 1 |
tb |
Fennel seeds |
| 1 |
tb |
Olive oil |
| 2 |
md |
Fennel bulbs; quartered |
|
|
Cored and coarsely chopped |
|
|
Feathery fronds from 1 bulb reserved |
| 2 |
|
Celery ribs; coarsely chopped |
| 1 |
md |
Coarsely chopped onion; (1 cup) |
| 1/2 |
c |
Dry white wine |
| 5 |
c |
Vegetable stock or canned broth |
| 1 |
md |
Celery root; (1 cup) |
|
|
Peeled and coarsely chopped |
| 1 |
md |
Potato; (1 cup) |
|
|
Peeled and coarsely chopped |
| 6 |
|
Cloves garlic; peeled |
|
|
Bouquet garni* |
|
|
Salt and freshly ground black pepper; to taste |
INSTRUCTIONS
8 SERVINGS VEGAN
Fennel is featured three ways in this pureed soup--as sauted fresh
bulbs, as toasted seeds and as a garnish of feathery fronds.
*Bouquet garni made with 5 fresh flat-leaf parsley stems, 2 fresh
thyme sprigs and 1 bay leaf, tied with string.
In small skillet, toast fennel seeds over medium high heat, tossing
frequently, until fragrant, about 1 minute. Let cool, then transfer to
spice grinder and finely grind.
In large pot, heat oil over medium heat. Add chopped fennel bulb,
celery and onion, and cook, stirring often, until vegetables are
softened, about 7 minutes. Add wine, increase heat to high and boil
until almost all liquid has evaporated, about 5 minutes.
Add stock, celery root, potato and garlic and bring to a gentle
simmer over medium heat. Add bouquet garni and ground fennel seeds,
reduce heat to medium low and simmer until vegetables are very soft,
about 45 minutes. Discard bouquet garni.
Working in batches, puree soup in food processor or blender and
return to pot. Season with salt and pepper. Cool soup completely,
then transfer to airtight freezer container. Seal well and freeze up
to 2 months before serving. Put feathery fennel fronds in a plastic
freezer bag to reserve as garnish for soup; freeze up to 2 months.
To serve: Thaw soup and reserved fennel fronds in refrigerator. Warm
soup over low heat, stirring occasionally, until heated through.
Coarsely chop fennel fronds. Pour soup into tureen or warmed shallow
bowls, sprinkle with chopped fronds and serve right away.
PER 1-CUP SERVING: 56 CAL.; 3G PROT.; 3G TOTAL FAT (0 SAT. FAT); 13G
CARB.; 0 CHOL.; 780MG SOD.; 2G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Mar 10, 1999.
Recipe by: Vegetarian Times, December 1997, page 32
Converted by MM_Buster v2.0l.
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