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)
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Ingredients
- Soup
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1 tablespoon
canola oil
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4
medium onions, sliced in rings
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3
heads of fennel (white part only), sliced in rings
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4
cloves of garlic, chopped
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1 teaspoon
salt
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Dash
black pepper
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12 ounces
frozen cauliflower
- Stock
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1
carrot, scrubbed and chopped in a few coarse pieces
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1
stalk of celery, cut in four
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1
potato, scrubbed and cut in large chunks
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1
onion, left unpeeled, cut in large chunks
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1
head of garlic, left unpeeled
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1 teaspoon
fennel seeds
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1
piece of star anise
Directions
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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.
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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.
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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.
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Strain the stock and discard the vegetables. Add the stock to the soup vegetables and bring to a boil. Cook for about an hour.
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Puree the soup using an immersion blender. Serve hot, garnished with fennel leaves if desired.
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