This soup is inspired by Maggie Beer who is somewhat of an icon here in Australia. What I love about Maggie's cooking is that she is often bringing back into fashion ingredients that have fallen out of fashion. Her TV series 'The Cook and The Chef' has just come to an end. So this is an homage to Maggie.
She has a soup range which all sounds delicious but which I have not tried because she uses her own verjuice (which she has pioneered here) and I am not sure if it has histamines in it. It says it is unfermented but it is from grapes so I am nervous.
I have also altered the recipe to include more vegetables and this is where I ended up:
1 Litre Chicken Stock
2 Small Fennels (bulbs only)
3 Stalks Celery (trimmed)
1 Clove Russian Garlic (2 - 3 if using traditional garlic) peeled
1 Tin Cannellini Beans (Drained)
1 Tablespoon Butter
1 Tablespoon Lemon Juice
1 Teaspoon Fresh Thyme
Serves 4
I made this in my soup-mixer so I put all ingredients in and used setting 1. This was extremely delicious and had a very light licorice flavour from the fennels which seemed to be beautifully balanced by the acidity of the lemon and freshness of the celery. Delicious.
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