Fennel Is Fentastic

7 May
Is it just me or has Monday’s Soups become a really big deal? Alayna and I hear stories from all over the country… or world, thank you Aimee from Barcelona… about readers making our soups. And you know, it hits a heart string every time.


Ms. Lauren Cook (what an appropriate last name!) might take the title this week for being the most enthusiastic Monday’s Soup fan. (Check out Ms. Cook in this week’s Friday’s Dinners). But there are others, Austin from Kentucky has stopped making Trader Joe’s pizzas for good. (That might be a lie, but he HAS made a soup.)


My mom has been eager for me to post her fan quote that was something along the lines of “Mothers should teach their daughters how to cook but I’m learning how to cook from my daughter.” Was that even the quote? I don’t remember. I do remember when my mom bought one take-out meal for a family of three to split every night for my entire childhood.


Anyway, I regress. Monday Soup friends, get ready for this soup. You all know not to be afraid of Mondays but do you know not to be afraid of fennel, too? This soup is, hands down, the best soup we’ve had in a long time. I even considered making a second batch two days later. I said, “I wish this soup ran out of our faucet like water.” I still wish that.


P.S. Lastly, soup lovers, if anyone has any idea how I can be paid for this, let me know. Thank you.

Ingredients!
  • 2 large fennel bulbs with fronds
  • 1 pound carrots, sliced medium thin
  • 1 medium onion, chopped
  • 8 garlic cloves, sliced
  • kale
  • extra-virgin olive oil,
  • walnut oil (optional, sub olive)
  • 1/2 teaspoon sugar
  • “chicken broth”

Preheat oven to 450°F with rack in lowest position.

Slice bulbs 1/4 inch thick and toss with carrots, onion, half of garlic, olive oil, a pinch of sugar, a pinch of salt, and a sprinkle of pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.

Once your veggies are in, saute the rest of your garlic in a little olive oil in your soup pot, and add 3-4 large handfuls of kale (stems removed and ripped into smaller pieces) once the garlic is slightly opaque. Cook on low heat, stirring occasionally, until leaves are tender and turn off until the rest of your veggies are done.

Once your roasted veggies are tender, add them to the kale in your soup pot and cover with chicken broth. Bring to a boil and then blend the whole soup to the desired consistency.

Can also be served cold, and I think it would also be good roasting the other veggies in walnut oil instead of olive.

Yeah, I know, holy heck we even made pie.
Alayna is sitting next to me right now watching Law and Order for the 3rd time tonight. You want to know how to make that pie don’t you? It’s really, really good.
This is what Alayna says:
Crush finely a packet and half of graham crackers,
mix with a quarter cup of sugar,
six tablespoons of melted butter.
Mix until moist and press into a pan.
Cook it at 360 for 7 minutes
(After 7 minutes, let cool for a little before put the mix in)
Mix 3/4 a cup of whole milk
with 4 eggs
a splash of vanilla
and a pinch of nutmeg
Mix this all together.
Then mix together in separate bowl a tablespoon of flour and a cup of sugar
After mixed slowly mix in with wet stuff above.
Place two small boxes of fruit (any kind of berries) and arrange them evenly (as one layer) in the pie crust.
Then pour the liquid on top
and cook at 450 for 35 to 45 minutes
until the center has set.
If not sure if it’s done, tap the center with a fork- if it jiggles like jello it’s not cooked enough and give it a few more minutes.
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