caramelized fennel soup

If it didn't sound stupid, we probably would have called this French fennel soup. But it did; so, we didn't. This soup is prepared in exactly the same fashion as a traditional onion, with the obvious substitution.  Whether it is the onion or the fennel (which we highly recommend), this is a recipe that everyone should have in their kitchen repertoire. Perfect for long grey days, and cold, cold nights.

  • 4 cups fennel
  • 1/2 stick butter
  • 3/4 cup dry white wine
  • 1/2 teaspoon salt
  • 1 tablespoon fresh thyme
  • 1/4 teaspoon freshly ground black pepper
  • 5 cups vegetable stock
  • 2 tablespoon soy sauce
  • 2 bay leaves
  • 2 tablespoons flour

Add fennel, bay leaf, salt, and butter to a large heavy pot. Cook slowly over medium heat, stirring frequently (reduce heat if it starts to get too brown), until fennel is soft and deep brown, about 30 minutes. Add flour, mix to combine. Add wine, scraping up any brown bits. Add stock, soy, thyme, and pepper. Bring to a simmer. Cook for 20-30 minutes, letting the flavors come together.

Serve with toast, and broiled cheese (gruyere, parmesan).

lindsay Cheesebrew