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HOMEGROWN Life: How About Cream of Roasted Fennel Soup?

 

HOMEGROWN-LIFE-LT-GREENThis is my first year growing Florence fennel, the bulbing kind. Fennel grows wild around here, so I figured it would do well in our yard. Boy, has it! This is definitely something we’ll continue to grow—and eat. The recipe below, for cream of roasted fennel soup, is one of my family’s favorite ways to prepare it.

fennel1WHAT YOU’LL NEED:

  • 2 fennel bulbs, bottoms and stalks trimmed off; reserve the leafy tops
  • 1 onion, coarsely chopped
  • olive oil
  • salt
  • 1/4 lb bacon slices
  • 1 tsp cumin
  • 1/2 tsp caraway seeds
  • 4 cups chicken broth
  • 2 large Yukon gold potatoes
  • 1/2 cup milk
  • 1/2 cup half and half

WHAT TO DO:

1. Preheat the oven to 375 F.

2. Cut the fennel bulbs into 1/2-inch slices. Place the fennel and the chopped onion on a cookie sheet. Drizzle with olive oil and sprinkle with salt. Roast for 25 minutes or until tender and slightly browned.

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3. Divide the bacon in half. Leave one half in slices and cut the other half into 1/4-inch chunks. Cook the slices in a Dutch oven until crispy. Remove from heat and lay on paper towels to cool. Cook the bacon bits in a fry pan until crispy. Transfer to paper towels to cool.

4. Add the cumin and caraway seeds to the Dutch oven. Cook them in the remaining bacon grease until fragrant, about a minute.

5. Add the chicken broth, potatoes, fennel, and onions. Bring to a boil then reduce to a simmer. Cook on medium high until the potatoes are tender. Add the bacon chunks, milk, and half and half, and use an immersion blender or food processor to purée the soup until smooth.

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6. Serve with a garnish of bacon slices and fennel leaves. Enjoy!

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MORE HOMEGROWN MEALS FOR HUNGRY BELLIES:

  • Don’t miss Emily’s awesome Soup Jazz Sunday, featuring a new recipe and playlist in every installment.
  • Find more winter-repelling recipes and farm-share-friendly meal plans in the CSA Cookoff.

HOMEGROWN Life blog: Rachel, of Dog Island FarmRachel’s friends in college used to call her a Renaissance woman. She was always doing something crafty, creative, or utilitarian. She still is. Instead of crafts, her focus these days has been farming as much of her urban quarter-acre as humanly possible. Along with her husband, she runs Dog Island Farm, in the San Francisco Bay Area. They raise chickens, goats, rabbits, dogs, cats, and a kid. They’re always keeping busy. If Rachel isn’t out in the yard, she’s in the kitchen making something from scratch. Homemade always tastes better!

PHOTOS: RACHEL

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