I have always wanted to do something with fennel. The bulbs are beautiful at the farmer’s market and the fragrance is a pleasant reminder of licorice. I found a recipe for fennel and potato soup which looked easy and adapted it to my taste! You can save the ferny tops and use them to flavor just about anything!
Potato and Fennel Soup
- 1 teaspoon olive oil
- 1 large fennel bulb (about 2 pounds), chopped
- 1 cup chopped onion
- 2 large russet potatoes, peeled and sliced
- 3 cups chicken broth
- 1 cup milk
- 1 clove of garlic
1) In a Dutch oven, coat the bottom with olive oil and place it over medium heat. Add the fennel, garlic, and onion. Saute until the vegetables are soft, about 5 minutes.
2) Stir in the potatoes, chicken broth, milk, and salt and pepper. Cover, reduce heat and simmer until the potatoes are tender, about 15 minutes. Once they have softened I used a potato masher to mash-up most of the fennel and potato. The recipe calls to blend it but I don’t have an immersion blender and its messy to use a counter top blender. Plus, I like the rustic look and taste of having some large pieces of potato and fennel bulb in the soup.
3) Ladle into individual bowls and garnish with a few fennel leaves. Serve immediately.
The fennel added a sweetness to the usual potato soup flavor. I served the soup with sides of curried chickpeas and potatoes, and rice with zucchini and carrots.
I made buttermilk dill biscuits, too! (recipe will be posted later).
Adapted from http://www.mayoclinic.org/healthy-living/recipes/potatofennel-soup/RCP-20049814
Filed under cooking, Food
I fell asleep somewhere around 10:30 pm on New Years Eve! I must have been tired or something after working all day?
Therefore, I was up at 6 am on New Year’s Day and what else is there to do but bake?
I love pound cake and I had some buttermilk, too. I wanted a different flavor than the usual buttermilk pound cake and the spice rack gave me the idea of adding coconut flavoring.
Coconut Buttermilk Pound Cake
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter softened
2 cups sugar
1 teaspoon vanilla
1 teaspoon coconut flavor
1 cup buttermilk
1) Preheat oven to 360f. Grease two 9 x 5 inch loaf pans with butter. Dust with flour if you wish.
2) Combine flour, baking powder, baking soda, and salt in a medium bowl and set aside.
3) Beat together butter and sugar in an electric mixer until lightly and fluffy. Add eggs one at a time and mix well after each. Blend in vanilla and coconut flavor.
4) Add flour mixture and mix well. Add buttermilk mix well. Pour into the bread pans.
5) Bake 40 to 50 minutes or until a toothpick inserted into the center comes out clean.
6) Cool the pans on a wire rack for at least 15 minutes. Use a knife to loosen the edges and remove the loaves to cool on the racks. You could ice them with a powdered sugar and lemon juice mixture or nothing at all!
Filed under cooking, Food