The Italian inspired Tomato Bread Soup from Matthew White (my first guest soup contributor) was so well received, that I thought that I would follow with a recipe from Frank Webb. Frank is the other half of the White Webb. According to Frank, “I can’t cook to save my life, but I’m a great at finding interesting recipes and persuading my partner, Steve, to whip them up for me. I love this amazing dairyless fennel soup, courtesy of Chef Dan Barber of Blue Hill (and Blue Hill at Stone Barns), which was printed in New York magazine.”
I can’t confirm Frank’s talents (or self professed lack of) in the kitchen, but I can tell you that he has designed an amazing kitchen in his own home, as well as countless others!
Vegetable Stock:
1 tablespoon grapeseed oil
1 ¼ cup medium-diced onion
¼ cup thinly sliced shallots
¼ cup medium-diced leeks
½ cup medium-diced carrots
3 ¼ cups medium-diced fennel
pinch of salt
1/8 teaspoon coriander seeds
1/8 teaspoon black peppercorns
6 sprigs parsley
3 sprigs thyme
½ head garlic
Heat the oil in a large saucepan, add the vegetables with a pinch of salt, and sweat over low heat. Add the coriander seeds, peppercorns, parsley, thyme, garlic, and 6 cups water. Bring to a boil, reduce heat, and simmer for 50 minutes. Strain and chill.
Fennel Soup:
3 tablespoons olive oil
1 onion, chopped
3 small shallots, minced
3 ½ cups diced fennel, white part only, reserving green fronds for garnish
1 apple, peeled and diced
Salt and ground black pepper
1 tablespoon fennel seeds, crushed
4 cups vegetable stock (recipe above)
½ teaspoon chopped thyme
Heat 1 tablespoon oil in a large saucepan, add the onion and shallots, and sweat until translucent. Add the fennel and apple, and season with salt and pepper. Cook for a few minutes before adding the fennel seeds and stock, bring to a boil, and simmer for 30 minutes. Add thyme and season to taste with salt and pepper. Transfer to a blender and puree, adding the remaining 2 tablespoons olive oil. Return to saucepan and heat gently. Garnish with fennel fronds.
