If there’s one thing, OK two things, that I love just as much as photography {after my family, of course…}, it’s cooking & yoga. Not necessarily in that order. All three can be very therapeutic for me. Depending, of course, on when I am doing them, who I am with & for how long… So many factors!
As of late my blog has been nothing BUT about cooking. It’s what I do. I’m a home “chef”. More often than not, a short~order cook for two tornadoes who are too opinionated at times. But, I love the thrill of making something new. Testing my limits of how far I will take a recipe into my own hands. I do this every week, but don’t always get to share with you. It’s work, work, work in the kitchen for me with no time to really slow down & photograph things, if my hubs isn’t home. So please, sit tight & know that I haven’t forgotten! Just a little busy.
Now that school is out & summer is in full swing, I am sure to have more kid friendly projects posted, photos from our adventures, & of course the ever so wanted DIY projects.
But, for now you get another recipe.
Oh & is it a goodie! And yes, it’s another soup. I love soups. I’m not sure why. Maybe because they can be so versatile while using the same main ingredients. Hot or cold? Spicy or sweet? Thick or thin? Chunky or pureed? It’s all up to the maker.
After our trip to Boulder I was on the hunt for a fennel soup recipe to mimic the one we had as a precursor to our magnificent dinner at Fracasa Food and Wine. I knew there was a touch of corriander & something in the onion family, like a leek. After searching & searching, I finally found this! I love Aran’s blog Cannelle et Vanille. It is full of beautiful photography with equally incredible recipes. Her cookbook, Small Plates/Sweet Treats is Ah~mazing as well!
So, needless to say when I found her recipe I knew I was destined for success. The soup from Boulder did not have any hint of greens in there, but I was OK with adding it here. I have adapted this recipe a bit. Either because watercress is not in season just yet, I wanted a silkier soup, or because I needed a bigger punch of corriander. You can’t go wrong with either recipe, I promise!
As for soup ~ I believe it’s a pretty basic thing to make. And I was pleasantly surprised to find an article on Food 52 about the creation of soup {insert dramatic, deep voice}. Check it out. You can find the article here.
You start with your soup’s bff. The spud &/or the onion. Any sort of onion you prefer will do. White, sweet, leek, shallot…
Fennel, Potato & Arugula Soup {with a side of shrimp}
{pleasant day dreams} ~ slightly adapted form Cannelle et Vanille
Ingredients:
3 tablespoons olive oil, divided
1 medium leek, sliced
1 medium shallot, minced
2 cloves garlic, minced
1 medium to large fennel bulb, diced
1 large russet potato, peeled & diced
1 1/4 teaspoon whole coriander, slightly crushed
3/4 teaspoon whole fennel seeds, freshly ground {makes 1/2 teaspoon ground}
2 1/2 cups vegetable broth
1 extra large handful of arugula, pluse more for garnish
1/2 cup unsweetened coconut milk, add an extra splash for a silkier soup
Salt
Pepper
8 ounces pink shrimp, peeled & deveined (optional)
Directions:
Heat a medium pot over medium~high heat. Add 2 tablespoons of the
olive oil, leek, shallot, garlic, & fennel. Cook for 5 minutes until
soft, but not browned. Add the potato, coriander, & fennel seeds. Stir & cook for another 5 minutes. Next, pour in your vegetable broth. Bring to
a boil, cover & reduce heat to medium. Cook for 15 minutes. Then toss in the arugula & cook for another 2 minutes.
Add the coconut milk. Puree the soup & adjust liquid if desired. Season with salt & pepper.
Heat a saute pan over medium~high heat. Toss the shrimp in the
remaining olive oil & season with salt & pepper. Cook for 1-2
minutes on each side.
Ladle your soup into bowls. Top with shrimp, arugula & a drizzle of your best extra~virgin olive oil.
Enjoy!
XOXO