Another week has passed and it’s Monday again already. This week we
looked for a recipe to use up fennel as we still had some left over at home. And
according to L, fennel is a revelation. When roasted for this soup it is super
delicious, soft and full of a subtle earthy, yet sweet flavour from the slight
caramelisation.
Make sure you try a little bit of the fennel once you're done roasting the veggies. I used last weekend to attend a photography course. I got an amazing new camera from L for my birthday the other week. Up until then (and still do now) I've been taking photos with either a point and shoot or a camera phone. With the new camera I've been having lots of fun, taking it with me and snapping photos of my surroundings.
After my course I’m hoping to be able to use my camera to its full potential. Unfortunately a fancy camera doesn’t automatically make you a great photographer, but I hope I'm getting there and I'm having lots of fun on the way!
2 bulbs of fennel, trimmed and sliced, tops reserved to serve
1 leek, white part only, sliced
Olive oil
1 clove of garlic, unpeeled
1l vegetable stock 1 handful of parsley, chopped
4 tbsps sour cream
Preheat the oven to 190°C. Put the carrots, fennel and leek in a
roasting dish and toss with 2 tablespoons of olive oil. Roast for 20 minutes,
then add the garlic clove. Stir everything thoroughly and return to the oven
for 20 minutes more, until the vegetables are soft and browned. Remove the papery
skins from the garlic clove.
Put the roasted veggies in a large pan with the vegetable stock and bring to the
boil. Simmer gently for 15 minutes, then liquidise with a stick blender, until
completely smooth.
Stir mixed parsley through the soup. Serve soup with a swirl of sourcream, a scattering of fennel tops and some bread.
