34 lines
1,014 B
Markdown
34 lines
1,014 B
Markdown
|
# Caramelized fennel and white bean soup
|
||
|
|
|
||
|
|
Recipe yields 12 portions
|
||
|
|
|
||
|
|
### Ingredients
|
||
|
|
* 3 tablespoons olive oil
|
||
|
|
* 2 pieces fennel bulbs, julienne
|
||
|
|
* 3 sprigs fresh thyme
|
||
|
|
* 1 tablespoons unsalted butter
|
||
|
|
* 1 cups dry white wine
|
||
|
|
* 2 cloves garlic, minced
|
||
|
|
* 8 pints vegetable stock
|
||
|
|
* 6 cups white beans, cooked
|
||
|
|
* sea salt
|
||
|
|
* white pepper
|
||
|
|
|
||
|
|
### Directions
|
||
|
|
|
||
|
|
Heat a large pot over medium high heat and add the olive oil. Once oil is hot, add fennel bulbs, thyme and butter. Allow to cook until the fennel begins to turn golden amber brown (about 15-20 minutes).
|
||
|
|
|
||
|
|
Add the dry white wine and garlic. Add the vegetable stock and white beans. Reduce heat and allow soup to come to a gentle simmer.
|
||
|
|
|
||
|
|
Simmer for 30 minutes.
|
||
|
|
|
||
|
|
Allow to cool slightly then liquidize in small quantities. Return to the pan, reheat, and season to taste with sea salt and white pepper.
|
||
|
|
|
||
|
|
To serve, garnish with a few leaves of fresh thyme and a drizzle of olive oil.
|
||
|
|
|
||
|
|
### Meta
|
||
|
|
author: Edison May, http://www.foodnetwork.com/
|
||
|
|
|
||
|
|
tags: Soups
|
||
|
|
|