{"id":38042,"date":"2024-04-04T17:05:41","date_gmt":"2024-04-04T17:05:41","guid":{"rendered":"https:\/\/www.boredmom.com\/?p=38042"},"modified":"2024-04-05T22:41:12","modified_gmt":"2024-04-05T22:41:12","slug":"fennel-spinach-soup","status":"publish","type":"post","link":"https:\/\/stage.boredmom.com\/?p=38042","title":{"rendered":"Fennel & Spinach Soup"},"content":{"rendered":"

I’ve often been at a loss as to how to use up the fennel I receive in my seasonal CSA box. Looking for something new, I stumbled upon a fennel soup recipe. I’ve modified it a bit to really punch up the flavor, but everyone was very pleased with it and had seconds and thirds!<\/p>\n

Saute fennel,\u00a0 celery & onion in a pan until translucent. Add fresh garlic, spinach, jalapeno, white pepper, red pepper, and veggie soup stock. Cook for about 8 minutes on high. Reduce heat and use an emulsion blender to make it smooth. Season for taste – I did add some jalapeno olive oil to take the flavor up a notch.<\/p>\n

Fennel & Spinach Soup Recipe<\/strong><\/h2>\n

Ingredients:<\/strong><\/h3>\n
    \n
  • 1 tablespoon olive oil<\/li>\n
  • 1 medium onion,\u00a0chopped<\/li>\n
  • 2 stalks celery, chopped<\/li>\n
  • 1 fennel bulb,\u00a0trimmed and thinly sliced<\/li>\n
  • 2 cloves garlic,\u00a0minced<\/li>\n
  • 4 cups vegetable broth<\/li>\n
  • 10 ounces fresh spinach<\/li>\n
  • 1\/2 tsp white pepper<\/li>\n
  • pinch of red pepper<\/li>\n
  • Salt and freshly ground black pepper,\u00a0to taste<\/li>\n
  • Optional garnishes:\u00a0Fresh parsley,\u00a0chopped fennel fronds,\u00a0croutons,\u00a0grated Parmesan cheese<\/li>\n<\/ul>\n

    \"Cooking<\/p>\n

    How to Prepare:<\/strong><\/h3>\n
      \n
    1. \n

      Heat the oil in a large pot over medium heat. Add the onion, celery, and fennel, and cook, stirring occasionally, until softened about 5 minutes.<\/p>\n<\/li>\n

    2. \n

      Add the garlic, and spinach and cook for 1 minute more, until fragrant.<\/p>\n<\/li>\n

    3. \n

      Pour in the broth with spices and bring to a boil. Cook for 10 minutes.<\/p>\n<\/li>\n

    4. \n

      Stir in the spinach and cook for 1-2 minutes, or until wilted.<\/p>\n<\/li>\n

    5. \n

      Season with salt and pepper to taste.<\/p>\n<\/li>\n

    6. \n

      \u00a0Puree the soup using an immersion blender or in batches in a regular blender. You can leave it slightly chunky or puree until completely smooth, depending on your preference.<\/p>\n<\/li>\n

    7. \n

      Serve hot, garnished with fresh parsley, chopped fennel fronds, croutons, or grated Parmesan cheese, if desired.<\/p>\n<\/li>\n<\/ol>\n

       <\/p>\n

      \"\"<\/p>\n

      Tips:<\/strong><\/p>\n

        \n
      • For a richer flavor,\u00a0you can add a tablespoon of butter or ghee along with the olive oil.<\/li>\n
      • If you don’t have vegetable broth, you can use water and add a bouillon cube.<\/li>\n
      • You can also add other vegetables to this soup, such as carrots or leeks.<\/li>\n
      • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months<\/li>\n<\/ul>\n

         <\/p>\n