Fennel Soup Recipe Jamie Oliver Food

ROAST CARROT & FENNEL SOUP

Steps:

• Preheat the oven to 190ºC/375ºF/gas 5.
• Peel the carrots and onion, then trim and slice along with the fennel (reserving any herby tops, to garnish). Place in a roasting dish, toss with 2 tablespoons of oil.
• Roast for 20 minutes, then add the unpeeled garlic cloves. Stir everything thoroughly and return to the oven for 20 minutes more, or until the vegetables are soft and browned.
• Remove and discard the papery skins from the garlic cloves. Put the roasted veg 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.
• To make the flatbreads, toast the fennel seeds in a dry frying pan for 30 seconds or so, until fragrant. Crush roughly with a pestle and mortar, then pour into a bowl with the flour and ½ teaspoon of sea salt.
• Dissolve the yeast and sugar in 100ml of hand-hot (not boiling) water, then add it to the flour mixture with the oil and 60 to 75ml of hot water and mix until you have a soft, but not sticky, dough. Knead for 5 minutes.
• Pop the dough into an oiled bowl, cover with oiled clingfilm and set aside to rise in a warm place for 30 minutes. Then, with oiled hands, divide the dough into 8 and roughly roll each one into a thin oval. Stack them up, separating them with baking paper to stop them from sticking together.
• Heat a griddle pan until it's smoking hot and add the flatbreads (you'll need to do this in batches). Cook for a couple of minutes on each side, until charred and puffed up. Keep warm in a tea towel while cooking the rest.
• Gently reheat the soup, and serve with a swirl of cream, a scattering of herby fennel tops (if you have them) and the hot flatbreads.

POT-ROASTED PORK IN WHITE WINE WITH GARLIC, FENNEL, AND ROSEMARY

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• With 2 or 3 bits of string, tie up your pork loin, do this any way you like. It doesn't have to be fussy, you just want to keep the meat in a snug shape while it's cooking. Season generously with salt and pepper, then roll the meat in the fennel seeds until covered.
• In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden.
• Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with some wet greaseproof paper and cook until an inserted meat thermometer reaches 150 degrees F. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then, without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits.

FENNEL SEED, THYME AND GARLIC RUB

Steps:

• Pound together and rub all over your chosen meat.;

LEEK AND FENNEL SOUP

Steps:

• In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes.
• Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable bouillon cubes. Simmer over low heat, stirring occasionally to dissolve the cubes, until the vegetables are tender and the potatoes have begun to thicken the soup, about 30 minutes.

CELERY FENNEL SOUP

Steps:

• In large covered saucepan simmer potatoes in chicken broth and wine until tender, about 15 to 20 minutes.
• Meanwhile, in large skillet over medium heat, sauté celery, fennel slices, and onion in olive oil until tender, about 15 minutes.
• Mash potatoes right in the broth mixture in the saucepan with a masher.
• Stir in celery-fennel mixture. Heat through. Season with pepper and salt.
• Chop reserved fennel tops and use to garnish each serving.

BAKED FENNEL WITH VERMOUTH

Steps:

• Preheat the oven to 425 degrees F.
• Remove any discolored parts of the fennel, then cut the tops off and slice finely, reserving the leaves.
• I normally slice each fennel from the top to the root, into about 4 pieces, but its not that important.
• You can slice them finer and more delicately if you like.
• Literally throw all the ingredients except the reserved leaves into a baking dish.
• Rip off a piece of parchment paper, run it under cold water and scrunch it up to make it soft.
• Then place it snugly over and around the fennel, not the actual dish.
• This bakes and steams the fennel at the same time--basically making it really tasty!
• Cook in the preheated oven for 20 minutes, or until tender.
• Scatter with the fennel leaves before serving.

FENNEL SOUP

Steps:

• Melt the butter in a large skillet over medium heat. Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes. Pour in the broth, and simmer until fennel is tender, about 15 more minutes. Ladle into soup bowls, and season with salt and pepper.