Sunday, 15 January 2012

Fennel and Curcuma Soup

This soup has such an exotic flavor. It is very light and smooth thanks to the delicateness of the fennel but it is the Curcuma that really brings this dish to the next level! The curcuma will also color the soup into an almost unnatural flashing bright yellow. It looks pretty cool!

You’ll need:
·      A big fennel
·      1 potato
·      Vegetable stock (enough to cover the vegetable)
·      Extra virgin olive oil (2 table spoon)
·      Half white onion
·      A glass of milk or cream  (if you want to indulge)
·      1 teaspoon of curcuma
·      Salt and pepper to taste
How to make it:
Take a big pot and oil it. At medium heat add the diced onion, fennel and potato to the pot and stir until they look shiny from the oil. After 5 minutes add the vegetable stock, enough to cover the vegetable. Let it cook for 20 minutes or until the vegetable are nicely tender (the time will depend on how you’ve diced the vegetable). Blend the soup until is smooth and then add the milk, the curcuma and season it to taste.

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