Fennel Parsnip And Cumin Soup Food

ROASTED FENNEL AND PARSNIP SOUP

Steps:

• Cut top frawns off fennel and cut bulb in half. Cut out core and slice thinly. In a large bowl toss together fennel, parsnips with oil, garlic and curry powder. Spread onto parchment paper lined baking sheet and roast in preheated 400 F (200 C) oven for about 30 minutes or until tender and golden.
• Scrape vegetable into saucepan and add 3 cups (750 mL) of the broth. Bring to a simmer and simmer for 10 minutes. Using an immersion blender, puree soup slightly. Stir in dill and remaining broth and heat through.

PARSNIP AND FENNEL SOUP

Steps:

• Place parsnips, fennel, celery, potatoes, bouillon, and water in a large pot and put on burner over medium heat to come to a boil.
• Meanwhile, in a small saute pan, heat the butter and saute the shallots until clear. Add the wine and white pepper. Turn heat up and reduce until the liquid is mostly evaporated. Add shallots to the large pot with the other vegetables.
• Once the large pot has come to a full boil, reduce to simmer, covered for 1 hour.
• Remove soup from heat and cool sufficiently before pureeing with an immersion blender (or in batches in a blender).
• Serve hot with some cracked pepper and bread of choice. I like this soup with fresh, hot popovers.
• Optional: you may reheat this soup with some heavy cream and adjust salt and pepper....but it is delicious, in it's lower calorie version, served plain.
• This recipe yields about 12 cups of soup.

FENNEL SOUP II

Steps:

• Combine the fennel, leek, bay leaf, vegetable bouillon, and water in a pressure cooker. Lock the lid of the pressure cooker, bring it up to pressure, reduce heat to maintain pressure, and cook for 15 minutes. Remove cooker from the heat and let the pressure reduce on its own, 5 to 10 minutes. If your pressure cooker does not have a quick-release function, reduce cooking time slightly as food will continue to cook while pressure releases slowly.
• Stir the olive oil into the soup, and sprinkle with Parmesan cheese to serve.

FENNEL, PARSNIP AND CUMIN SOUP

Steps:

• Heat the butter and olive oil in a. Add in the onion and garlic and fry gently, stirring often, without browning, for 5 minutes.
• Mix in the cumin, then add in the parsnip and fennel, stirring well.
• Add in the broth, bring to the boil, reduce the heat and simmer for 15-20 minutes until the parsnips and fennel are tender. Season with salt and freshly ground pepper.
• Cool slightly, then blend until smooth using a hand or jug blender.
• Reheat gently over a low heat.
• Ladle into serving bowls and garnish each portion with a swirl cream or yogurt if you wish.