Now of some vegetables we have more than we can ever eat.
Fennel is one of those vegetables.
Don't get me wrong, I love fennel! But we have like kilos of it.
So I desperately needed to find a recipe with lots and lots of fennel in it.
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And I found this wonderful summery soup in "Casa Moro - The Second Cookbook" by Sam & Sam Clark of restaurant Moro in London.
Yes, another one from this book. You should get it. It's a fantastic cook book with soo many delicous recipes!
What you need:
170g dried white beans
4 tbsp olive oil
4-5 fennel bulbs (approx. 500g total), finely diced
2 garlic cloves, thinly sliced
1 tsp fennel seeds (optional)
3 medium waxy potatoes (approx. 350g), peeled, diced and lightly salted
1 litre bean liquid and/or water or chicken stock
about 40 threads of saffron, infused in 2 tbsp boiling water
2 tbsp chopped fresh fennel leaves
sea salt and pepper
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Directions:
Soak the white beans overnight, then drain, cover with generously with fresh water and bring to the boil. Simmer for about 1-1.5 hours, until soft, then drain, reserving the cooking liquid.
In another pan, heat the olive oil over medium heat.
Add the diced fennel with a pinch of salt, stir well, lower the heat and fry for 20-30 minutes, stirring occasionally, until fennel becomes soft and caramelizes.
Add garlic, fennel seeds and potato cubes and fry for another 5 minutes.
Pour in the bean liquid and/or water/stock and the saffron infused water.
Stir well and bring to a gentle simmer.
Cook for another 10-15 minutes or until potatoes are soft, then add the drained beans.
Season with salt and pepper and simmer for a few more minutes before stirring in chopped fennel leaves.
Serve!
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Notes:
- If you don't have fennel tops, chopped parsley or chervil will work as well!
- I served mine with flatbread and homemade hummus (both recipes from the Moro cookbook, as well!), but I can image it being really, really good with fish, served almost like a sauce or stew.
