carrot and fennel soup anise anis flavoured broth sour cream garlic orange juice

I wouldn't serve this soup with wine -- it practically is wine. Aged for a week in your fridge, the flavours have a chance to develop into a bouquet not unlike the ones on some of my favourite cuvées: with anise and sweet earthy tones.

This is an Amanda Hesser recipe and it's dead simple. Just make sure you exaggerate the step where Amanda says this soup is best the next day. It's actually best the next week. Freezing it is also an idea worth trying though I've never done it myself. Whatever you do, don't call it leftover soup; it's "coming-into-own" and a dish that requires some time.

Saute a chopped fennel bulb (reserve fronds for garnish) in a couple tablespoons butter until they start to soften. Add several carrots, peeled and chopped, to fennel and continue softening and stirring for another 5 minutes or so. Salt and pepper, and throw in some sliced garlic. Add about six cups of water and bring to a boil. After 20 minutes squeeze in some orange juice and a half-cup of sour cream. Optionally mash up the carrot chunks. Refrigerate or store in your wine cellar for several days before reheating and serving.

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