Subject: Cream of Fennel Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Aug 26 2003 - 09:11:15 EDT
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FOOD FUNNY
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Thanks to reader and cookbook author Pamela Rice Hahn for letting me
know that yesterday's "The Top 10 Pickup Lines Used By Chefs" is from
The Top 5 List (http://www.topfive.com) and is copyright by Chris White.
My apologies to Mr. White for publishing it without permission.
We haven't heard from the mysterious "DRSPAGHETI" in a while, but he's
back with this one:
A man having lunch at a Chinese restaurant noticed that the table had
been set with forks, not chopsticks. He asked why. The waiter said
chopsticks were provided only on request. "But," the man countered,
"if you gave your patrons chopsticks, you wouldn't have to pay someone
to wash all the forks."
"True," the waiter shot back, "but we would have to hire three more
people to clean up the mess."
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TODAY'S RECIPE
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Fennel seems to be one of those things that people either adore or
loathe. Personally, I find the subtle licorice flavor refreshing and
a welcome change from bland vegetables.
Cream of Fennel Soup
1/4 cup (60 ml) extra-virgin olive oil
4-6 cloves garlic, finely chopped
1 leek, thinly sliced
5 fennel bulbs, thinly sliced
8 tomatoes, peeled, seeded, and chopped
6 cups chicken or vegetable stock
1/2 cup (125 ml) chopped fennel greens
1 cup (250 ml) heavy cream or yogurt
Salt and freshly ground pepper to taste
Heat the oil in a large pot over moderate heat and saute the garlic
and leek until tender but not brown, about 5 minutes. Add the fennel
and tomatoes and cook, stirring occasionally, until the tomatoes have
dissolved, about 10 minutes. Add the stock, bring to a boil, and
simmer uncovered for 20 minutes. Puree the soup in batches in an
electric blender or food processor and return to the pot. Add the
remaining ingredients, bring to a boil, and boil for 1 minute.
Refrigerate for at least 2 hours. Adjust the seasoning with salt and
pepper before serving cold. Serves 4 to 6.
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