Carrot and fennel soup

We love all the different combinations of vegetables that the seasons throw at us… and adding various spices can change everything! This is a lovely silky variation of soup…

ourkitchengarden.net

Fresh from the garden: carrot, fennel, onion, thyme, coriander
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:

  • Kettle
  • Chopping board & knife
  • Scales
  • Potato peelers
  • Graters
  • Paper towel
  • Stockpot & lid
  • Measures: jug, tablespoon, teaspoon
  • Bowls – big, medium, small
  • Wooden spoon
  • Medium heavy-bottomed saucepan
  • Stick blender
  • Serving bowls
Ingredients:

  • 2 onions
  • 1 large thyme sprig
  • ½ teaspoon cumin seeds
  • 50g butter
  • 1kg carrots
  • A head of fennel
  • 1.25 litre stock (or 1 tablespoon bouillon & 1.25 litre boiling water)
  • Cooking salt
  • Flaked salt and black pepper
  • A little bunch of coriander

 What to do:

  • Fill the kettle if using and set to boil.
  • Peel and thinly slice the onions. Wash and pat dry the thyme sprig and strip off the leaves.
  • Melt the butter in the stockpot, then add the onions, the cumin and thyme, and cook over a low heat until tender for about 10 minutes.
  • Meanwhile, wash & peel the carrots, then grate them and reserve in a big bowl.
  • Wash, then top and tail the fennel, discarding the discoloured outer layer if desired. Slice the fennel as thin as you can.
  • After the 10 minutes, add the carrots & fennel to the onion and add a teaspoon of salt. Stir, then cook gently for 5 minutes with the lid on.
  • Add the stock or bouillon and water, bring to the boil then lower the heat and simmer until the carrots & fennel are tender, about 20 minutes.
  • Wash the coriander and spin dry. Pick the leaves from the stalks and very finely chop the stalks. Gently chop the leaves but leave them quite big.
  • When done, blitz with the stick blender, season to taste and serve into your bowls. Garnish with the chopped coriander.
  • Serve right away or chill overnight to serve cold the next day, perhaps with a little sour cream drizzled in…

Notes: What is bouillon? How do you make stock? Why do we leave the coriander leaves quite big?

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Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , | Leave a comment

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