Hi everyone! Today I created a fabulous soup (in my humble opinion) which ingredients I must write down so I that don't forget. I tend to cook on the fly, creating as I go along, then I can't quite reproduce what I've created a second time. Does that really matter? Maybe not. You can't be bored of a recipe if you don't even make it a second time! :) In any case, here's basically what I did today, having harvested from our garden our very first cabbage ever:
Leek, Fennel Bulb and Cabbage Soup
2 tbsp olive oil
2 leek
1 fennel bulb
1 small green cabbage
2 garlic cloves
1 inch ginger root
1 tsp caraway seed
1 tsp cumin seed
2 cups chicken stock (mine is homemade)
sea salt
pepper
2 tbsp cream
Heat the oil in a saucepan. Chop the white part of the leek into thin slices, thinly slice the fennel bulb as well as the green cabbage and put these into the heated olive oil. Sautée for 5 or 6 minutes before adding the minced garlic and grated ginger root, the caraway seed and the cumin seed. Sauté for 2 or 3 minutes more before pouring in chicken stock. Cover saucepan with lid, simmer for 10 to 15 minutes. Season with salt and pepper. Pour in cream and purée in a blender (I used an electric whisker directly in the pot - so much easier and no extra utentil to clean!).
I suggest servin in pretty green bowls, sprinkling chopped fennel fronds for effect. Enjoy with a nice piece of buttered bread.
