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White Bean and Fennel
This creamy and slightly sweet soup, when paired with a loaf of bread and a salad, creates a perfect winter meal.
Place a large stockpot over medium heat and, when it is hot, add the oil. Add the onion, celery, carrots, fennel, garlic, and fennel seed and cook until tender, about 10 to 15 minutes. Add the beans and stock and raise the heat to high. Bring to a boil, lower the heat to low, and cook for 2 hours. Transfer to a container, cover, and refrigerate at least overnight, and up to three days.
Place in a pot and gently reheat. Add the lemon juice, and garnish with the fennel tops, Parmesan cheese, and blue cheese and bacon, if desired.
Yield: About 10 to 12 cups
Copyright © 2003 by Sally Sampson
| Introduction | xiii | |
| Please Read Before Proceeding | xiv | |
| On Ingredients and Amounts | xv | |
| Essential Ingredients | xvii | |
| Essential Equipment | xx | |
| Stocks | 1 | |
| Chicken or Turkey Stock | ||
| Stan Frankenthaler's Vegetable Stock | ||
| Smooth and Pureed Vegetable Soups | 5 | |
| Asparagus with Fresh Herbs | ||
| Broccoli Spinach | ||
| Roasted Butternut Squash with Apples | ||
| Cream of Broccoli | ||
| Carrot with Fennel | ||
| Cauliflower Cilantro | ||
| Butternut Squash with Pear, Orange, and Rosemary | ||
| Artichoke Lemon | ||
| Potato and Celeriac | ||
| Cauliflower with Cheddar | ||
| Triple Tomato | ||
| Curried Cauliflower with Basil | ||
| Butternut Squash with Lime, Garlic, and Ginger | ||
| Cream Soups | 25 | |
| Spicy Cauliflower | ||
| Corn Chowder | ||
| Parsnip with Sour Cream and Mustard | ||
| Cream of Mushroom | ||
| Cream of Celery | ||
| Tomato with Cheddar Cheese, Cream, and Basil | ||
| Curried Cream of Zucchini | ||
| Cilantro-Ginger with Cream | ||
| Creamy Vegetable | ||
| Ginger Carrot with Cream | ||
| Chunky Vegetable Soups | 38 | |
| Broccoli Cauliflower with Basil and Parmesan | ||
| Broccoli Rabe, Butternut Squash, and Caramelized Onion | ||
| Beets, Beet Greens and Lentils | ||
| Savoy Cabbage with Bacon and Cream | ||
| Chicory and Rice | ||
| Mushroom, Barley, and Leek | ||
| Fresh Corn with Basil | ||
| Five Fresh and Dried Peppers | ||
| Broccoli Rabe and Orzo | ||
| Spicy Carrot with Mint and Feta Cheese | ||
| Broccoli, White Bean, and Basil | ||
| Hunter's Soup | ||
| Mushroom with Frangelico | ||
| Not French Onion | ||
| French Onion | ||
| Roasted Winter Borscht | ||
| Pappa al Pomodoro | ||
| Mushroom and Sausage | ||
| Tomato with Goat Cheese | ||
| Todd English's Roasted Vegetable | ||
| Caldo Verde (Portuguese Kale and Chorizo) | ||
| Minestrone, Ribollita, and Other Bean Soups | 66 | |
| Fennel Minestrone | ||
| Ribollita (Tuscan Minestrone) | ||
| Noah Levin's Minestrone | ||
| Spicy Black Bean | ||
| Black-Eyed Pea with Collard Greens | ||
| Lentil and Kale | ||
| Curried Spinach and Lentil | ||
| White Bean and Vegetable with Garlic and Rosemary | ||
| Lentil Barley | ||
| Pasta e Fagioli | ||
| White Bean and Fennel | ||
| Cape Cod Kale | ||
| Split Pea with Lemon | ||
| Black Bean with Vegetables and Ham | ||
| Gordon Hamersley's Lentil | ||
| Split Pea with Smoked Turkey and Cream | ||
| Three Bean | ||
| White Bean with Basil | ||
| David Filippetti's Grilled Asparagus Soup with White Beans and Prosciutto | ||
| Chicken Soups | 94 | |
| Avgolemono | ||
| Carol Lessor's Chicken with Ginger and Dill | ||
| Nancy Olin's Chicken | ||
| Turkey with Shiitake Mushrooms and Bacon | ||
| Chicken with Rosemary | ||
| Chicken with Tarragon Cream | ||
| Chicken with Lemon Zest, Thyme, and Potatoes | ||
| Helen Geller's Matzoh Ball | ||
| Mexican Avgolemono | ||
| Mulligatawny | ||
| Pattie Sampson's Vegetable with Smoked Turkey, Romaine, and Parmesan | ||
| Vietnamese Chicken with Lots of Accompaniments | ||
| Fish Soup | 110 | |
| Bouillabaisse | ||
| Mussel Chowder | ||
| New England Clam Chowder | ||
| Spicy Clam and Vegetable | ||
| Chili | 118 | |
| Beef Chili with Beer | ||
| Black Bean Chili | ||
| Chili with Eggplant and Beef | ||
| Harpoon Chili | ||
| Spicy Sausage Chili | ||
| Stews | 127 | |
| Sharon Smith's Beef Carbonnade | ||
| Moroccan Vegetable Stew with Raisins, Herbs, and Rice | ||
| Chicken Fricassee | ||
| Gordon Hamersley's Roasted Vegetable Stew with a Garlic Crumble Crust | ||
| Cassoulet, sort of | ||
| Classic Beef Stew | ||
| Curried Beef Stew | ||
| Curried Chicken Stew | ||
| Chilled Soups | 143 | |
| Ginger Melon | ||
| Chilled Borscht | ||
| Tomato Cucumber | ||
| Curried Chicken | ||
| Cucumber Walnut | ||
| Cream of Avocado | ||
| Avocado and Shrimp "Seviche" | ||
| Summer Minestrone | ||
| Curried Cream of Fresh Pea | ||
| Carol Lessor's Moroccan Tomato Soup | ||
| Spinach with Garlic, Lemon, and Yogurt | ||
| Vichyssoise | ||
| Cream of Watercress | ||
| Gazpacho | 159 | |
| Classic Red Gazpacho | ||
| Avocado and Lime Gazpacho | ||
| Grape and Cucumber Gazpacho | ||
| Cucumber and Cilantro Gazpacho | ||
| Orange Gazpacho | ||
| Tropical Fruit Gazpacho | ||
| All-Purpose Salad Dressings | 166 | |
| Balsamic Vinaigrette | ||
| Citrus Dressing | ||
| Sarah Conover's Pesto Dressing | ||
| Orange Vinaigrette | ||
| Creamy Blue Cheese | ||
| Stan Frankenthaler's Green Goddess Dressing | ||
| Caesar Dressing | ||
| Breads to Make It a Meal | 176 | |
| Croutons | ||
| Cornbread | ||
| Irish Soda Bread | ||
| Biscuits | ||
| Garlic Bread | ||
| Seven Perfect Sweets | 183 | |
| Cocoa Cookies | ||
| Toasted Hazelnut Shortbread Cookies | ||
| Brownies | ||
| Oatmeal Lace Cookies | ||
| Milly Romanzi's Fruit Tart | ||
| James Mauch's Fruit Crisp | ||
| Bread Pudding with Whisky and White Chocolate | ||
| Index | 192 |
Introduction
I have never had such a hard time completing a cookbook. This one, my eleventh, is a book that could easily never have been finished. The possible and probable variations are endless. What I love about cooking soup is its versatility and forgiveness (good qualities in almost anything or anyone).
There is absolutely no food I enjoy cooking more than soup (in fact, I have some of Gordon Hamersley's lentil soup simmering on the stove right now). I cook it constantly. I especially like to make it in the cold, cold winter, when no small part of the appeal is fogging the windows, but I also love to make it in the summer. I like to make it when I am angry (but not too angry) or blue, but should I find a really beautiful squash or some perfectly ripe tomatoes, well, then, I would have to say I love to make soup when I feel joy, too.
I love to eat soup and I love to make soup. On both counts, it makes me feel virtuous. Cooking soup is a great way to be creative with seasonal ingredients, feed a crowd, even to relieve anxiety. I am especially fond of making soup as a way of cleaning out my pantry and/or my refrigerator. Soup works for those who want to put on weight, and for those who want to take it off. It can be an entire meal, a starter, a dessert. It can be served for dinner, lunch, or even breakfast. It is the original comfort food: It is great for children, those who are sick, and those who have overindulged. In short, soup cures whatever ails you.
Copyright © 2003 by Sally Sampson
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