Soup Night

Cream of Cauliflower/Fennel Soup

This soup received 12.5 which again is pretty par for the whisk system.  The puree of cauliflower tasted like potatoes, and the fennel was a good addition.  The look was horrible.  It looked like four day old bean dip.  Some tasters believed if I added chunks of bacon, it would have given it at least a point.  I did add chunks of chicken.

Serves 4 to 6

1 tablespoon olive oil

1 garlic clove, crushed

1 onion chopped

2 teaspoons fennel seeds

1 cauliflower, cut into small flowerets

2 x 14 ounce cans flageolet beans, drained and rinsed

1.25 quarts of vegetable stock

Salt and pepper to taste

Chopped fresh parsley to garnish

Toasted slices of French bread to serve

Step 1-Heat the olive oil.  Add the garlic, onion, and fennel seeds and cook slowly for 5 minutes, or until soft.

Step 2-Add the cauliflower flowerets, half the beans, and all the vegetable stock.

Step 3-Bring the soup to a boil.  Lower the heat and simmer for about 10 minutes, or until the cauliflower is tender.  Pour the soup into a blender or food processor and blend until smooth.

Step 4-Stir in the remaining beans and season to taste.  Reheat and pour into bowls.  Sprinkle with chopped parsley and serve with toasted slices of French bread.