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Author Notes: This recipe is based very loosely on a recipe from Eating Local by Janet Fletcher.
I hardly ever make stock for soups, but I thought this one would need the extra flavor. I highly recommend you take the extra step of making a stock, and that's how I've written the recipe. If you're rushed, try it with water instead. (Be sure to let me know how it turns out!) —Ordinary Blogger (Rivki Locker)
- 1 tablespoon canola oil
- 4 medium onions, sliced in rings
- 3 heads of fennel (white part only), sliced in rings
- 4 cloves of garlic, chopped
- 1 teaspoon salt
- dashes black pepper
- 12 ounces frozen cauliflower
- 1 carrot, scrubbed and chopped in a few coarse pieces
- 1 stalk of celery, cut in four
- 1 potato, scrubbed and cut in large chunks
- 1 onion, left unpeeled, cut in large chunks
- 1 head of garlic, left unpeeled
- 1 teaspoon fennel seeds
- 1 piece of star anise
- For the soup, heat the oil in large pot. Add the onions and fennel and sauté over medium-low heat, stirring from time to time, for about 30-45 minutes till the vegetables are nice and soft and beginning to caramelize.
- Meanwhile, combine all the stock ingredients in a pot. Add four cups of water and bring to a boil. Let the stock boil while the vegetables cook.
- After the soup vegetables have sautéed for about 30-45 minutes, add the garlic, salt and black pepper, and sauté for another minute or two till the garlic is fragrant. Add the cauliflower.
- Strain the stock and discard the vegetables. Add the stock to the soup vegetables and bring to a boil. Cook for about an hour.
- Puree the soup using an immersion blender. Serve hot, garnished with fennel leaves if desired.
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