Lunchbox Liz

If you are only familiar with fennel seeds you are in for a treat. The tasty bulb that hides beneath the dill like fronds of the fennel plant is delicious. Technically speaking fennel is an herb that can act as a digestive aid and breath freshener, and adds a licorice-like flavor to sauces, stews, and casseroles. I like fennel best grilled on the barbeque or in salads or soups. Today’s recipe comes from the cookbook From Asparagus to Zucchini: A Guild to Cooking Farm-Fresh Seasonal Produce published by the Madison Area Community Supported Agriculture Coalition. If you are all befuddled about how to cook vegetables I highly recommend this cookbook. (And, by the way I am shamefully pulling the veggie photos from Wikipedia.com.)

Today’s Lunch
Carrot Fennel Orange Soup

2 tbsp butter
1 medium fennel bulb, thinly sliced (reserve a few fronds)
4 cups sliced carrots (approximately 1 1/2 pounds)
1 garlic clove, chopped
4 cups water or vegetable or chicken broth
1/2 tsp salt
1/3 cup orange juice
1/4 cup sour cream

Heat the butter in a large saucepan over medium heat. Add sliced fennel and cook, stirring often, until soft and slightly golden. Add carrots and garlic; cook and stir for a minute or two. Add water or broth and salt; bring to a simmer, cover, and cook until carrots and fennel are tender, about 20 minutes. Puree mixture in a food processor or blender. Stir in orange juice and sour cream until smooth and creamy. Reheat on low heat, but do not boil. Serve each bowel garnished with fennel fronds. Makes 4 servings.