Week F - Feeling the Fennel

Fennel offers an aromatic unique flavor and a wealth of medicinal purposes similar to anise and licorice. A part of the Umbelliferae family, fennel is a relative to celery, carrots and parsley. Do we see anything in common here? Maybe Vitamin C?

Let's also note a great source for potassium and dietary fibers, phosphorus, folic acid, and minerals.

I found a great web site called Organic Facts that shares great information on the health benefits of fennel.

Symptoms of the to relieve intestinal spasms, strengthens the stomach and helps ease constipation. Helps reduce PMS symptoms, Colic babies, eye care, respiratory conditions and more. Please check the web address listed below. Great website. Now lets make some soup!!

http://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-fennel.html

Creamy Fennel and Celery Root Soup with Rosemary Lavash Crackers

Ingredients 8 servings

1Tbsp fennel seeds

1Tbsp olive oil

2 med fennel bulbs, quartered, cored and coarsely chopped, feathery fronds from 1 bulb

2 stalks celery ribs, coarsely chopped

1 med yellow onion, coarsely chopped (approximately 1 cup)

1/2 Cup dry white wine

5 Cup vegetable stock, homemade see Beet Risotto recipe for details:

1 med celery root, peeled and coarsely chopped

1 med potato, peeled and coarsely chopped

6 cloves garlic, peeled

Bouquet garni:

5 flat-leaf parsley stems, 2 fresh thyme sprigs and 1 bay leaf, tied with string

to taste sea salt and pepper

Method

1) In small skillet, toast fennel seeds over med-hi heat, tossing frequently, until fragrant, about 1 min.

2) Let cool then transfer to spice grinder and finely grind. In large pot, heat oil over med heat.

Add chopped fennel bulb, celery and onion, and cook, stirring often, until veg are softened, about 7 minutes.

3) Add wine, increase heat to high and boil until almost all liquid has eveporated, about 5 min.

4) Add stock, celery root, potato and garlic and bouquet garni. Bring to a gentle simmer over med heat. Reduce heat to med-low and simmer until vegetables are very soft, about 45 min. Remove Bouquet garni.

5) Working in batches, puree soup in food processor or blender and return to pot.

6) Season w/salt and pepper.

Rosemary Garlic Lavash Crackers

Ingredients

3 lavash crackers, whole

2 Tbsp garlic, minced

1 Tbsp olive oil

2 Tbsp unsalted butter

1 Tbsp rosemary, dried

1/4 tsp paprika

1 tsp Italian spice mix

to taste sea salt, fine

Method

1) Preheat oven to 350F. Place lavash bread straight onto rack in the oven. Bake for 5-7 minutes depending on oven. You want a hard cracker like texture. Once the lavash is baked, place on cooling rack.

2) Meanwhile, heat small sauce pan with butter and olive oil. When the butter is melted add the garlic and lightly blanch it. Then add the spices and remove from heat.

3) Brush the mixture across the entire bread. If you want to add a little more flavor add a hard cheese and finely shredded it over the cracker before breaking into bite size pieces.

Week C - Roasted Cauliflower Soup

A part of the cruciferous family, also known as a flowering vegetable, cauliflower is native originally to the Mediterranean and Asia Minor. Near the 17th century it was brought to parts of Europe. Today we see it all over North America as a staple vegetable.

Cruciferous vegetables are known to help protect against cancer, heart disease and strokes.

More specifically, cauliflower, protects against bladder, stomach and colon cancer. Cauliflower also lowers circulating estrogen levels in the body, which help to reduce breast and uterine cancer. Key nutritional information: folate is an essential vitamin B promoting healthy blood and cell growth. It is crucial that pregnant women and those who plan to have children in the future, get enough Vitamin B for healthy fetus growth. Cauliflower is rich in Vitamins C and K, as well as fiber and potassium

Roasted Cauliflower Soup Serves 6

Ingredients

2 Tbsp olive oil

1 head cauliflower, florets

1 Tbsp cumin, ground

1 medium yellow onion, diced small

2 leeks, white section only, sliced thin, soak in cold water for 10 minutes

4 cloves garlic, minced

1 tsp cumin, ground

1 Cup crimini mushrooms, sliced thin

2 stalks celery, diced small

1 large potato, diced small (or two small potatoes)

2 bay leaves

4 Cups vegetable stock

3 Cups distilled water

to taste sea salt (approx 1 Tbsp)

to taste black pepper, ground

Method

1) Preheat oven to 400F. Toss cauliflower and 1 tablespoon of cumin with 1 tablespoon of olive oil. Make sure to evenly coat the cauliflower. On a greased sheet tray spread the cauliflower out evenly and roast for 30 minutes. Check half way through and toss to get the cauliflower evenly cooked. When the cauliflower is done, remove from oven and set to the side for later use.

2) In the mean time, heat a heavy bottom pot on medium high. Add 1 tablespoon of olive oil and heat for 30 seconds, then add the onions and cumin. Sautee for approximately 3 minutes or until translucent. You will be able to smell the cumin. Add the leeks. After the leeks soften add the garlic and mushrooms. Continue to sautee for another minute then add the celery and let the vegetables cook for another two minutes.

3) Fill one cup of the sauteed ingredients and set aside for later.

4) Add the vegetable stock, water and potatoes to pot. Bring to a soft boil and reduce heat to medium low. Let simmer for 15 minutes. Remove the bay leaves.

5) Add the cauliflower to pot and remove from heat.

Blending Options

6) For Immersion blender: Cover the pot half way with towel so not to splash, blend until creamy and smooth.

For Blender: In batches blend on medium speed until smooth. Place back in pot.

7) Add the cup of vegetable mix to pureed soup and continue to reduce the soup down on a medium low heat for another 20 minutes. Add salt and pepper to taste.

8) Serving Suggestion: sprinkle hot paprika and top with a parsley leaf or top with toasted cumin yogurt or creme fraiche. Enjoy!

Tools needed:

Heavy bottom pot

Immersion blender or blender

towel

wooden spoon