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I received a free week of Blue Apron meals from fellow blogger! I actually tried them a few months ago and canceled because I thought their vegetarian meals were too bland. I guess Indian food has spoiled me. I decided it wouldn’t hurt to try again and I was pretty happy I did. This soup was one of the best meals of the week! It sounded like such a fancy schmancy soup, because fennel to me is a fancy schmancy vegetable. Fennel seeds are the only fennel product ever used in Indian food, so I never actually worked with the vegetable before. This recipe takes advantage of all the parts of the plant, pollen, fronds, bulb and stem! I was worried the fennel flavor would take over, but it was quite subtle. It’s full of different flavors and textures. Sweet, savory, crunchy and tender all take your mouth on this crazy ride. As usual, I added more garlic, because in my world there can never be enough. This hearty soup is great for fall and it only takes 30 minutes to make!
From Blue Apron
Ingredients
- 1 can Cannellini Beans (15 oz)
- 3 cloves garlic,minced
- 1 ear of corn
- 1 medium fennel bulb
- 1 small leek
- 1 small purple potato
- 1/2 tsp fennel seeds
- 1 cup buttermilk
- 4 oz Ditalini Pasta
- 1/3 cup grated parmesan
- 1/8 tsp fennel pollen
Instructions
- Bring a medium pot of salt water to boil. Drain and rinse beans. Mince garlic. Cut the kernels off the corn and save the cob for the stock! Pick off the fennel fronds (green thin strings) from the bulb and thinly slice the stems and small dice the bulb. Cut the dark top and root off the leek and cut in half lengthwise. Rinse with water to get rid of any dirt. Thinly slice leeks. Dice the potato with the skin into small cubes.
- Add the potatoes to the boiling water and cook for 3-5 minutes until tender. Drain and rinse with cold water. Set aside.
- In a large pot, heat 2 tsp of olive oil on medium heat until hot. Add garlic, fennel stems, diced fennel bulb, leek and fennel seeds and season with salt and pepper. Cook while stirring for 4 minutes.
- Add the corncob, buttermilk, beans, 2.5 cups of water, half the corn kernels, and half the parmesan cheese to the large pot and stir. Bring to a boil.
- Once the soup is boiling, add the pasta and stir. Cook for 8-10 minutes until the pasta is cooked.
- While the soup cooks, in a small bowl, mix the potatoes, fennel fronds, fennel pollen, rest of the corn kernels and parmesan cheese with a glug of olive oil and stir. Salt and pepper to taste. This is your relish!
- Ladle the soup into a bowl and top with the potato relish. Serve while hot and enjoy!
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