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Opposites Attract Soup




Source of Recipe


1 World Recipes


Recipe Introduction


Ginger and tarragon may be two of the most different ingredients that we have ever put together in a soup. Add a little jalapeño and fennel and you've got a tastebud adventure in the making.


List of Ingredients




• 2 tablespoons olive oil
• 3 tablespoons minced ginger
• 2 jalapeño chiles, seeds and stems removed, minced
• 1 onion, finely chopped
• 4 celery stalks, chopped
• 1 teaspoon fennel seeds, ground
• 1 teaspoon lime juice
• 1/4 cup anise-flavored liqueur
• 3 fennel bulbs, minced
• 4 1/2 cups Rich Vegetable Stock (see recipe)
• 1 fennel bulb, sliced
• 3 tablespoons minced fresh tarragon
• Salt to taste

Recipe



In a large sauce pan, heat olive oil and add the ginger and jalapeños. Saute briefly until the ingredients begin to soften. Add the onion, celery, fennel seeds, and lime juice and cook for about 3 minutes. Add the anise liqueur and simmer until for 3 minutes. Add the minced fennel and the vegetable stock. Bring the soup to a boil and then cover. Turn down heat to simmer for 15 to 20 minutes, or until the vegetables are tender. In a food processor, puree the mixture in 3 parts. Return the puree to the pan and bring to a simmer, adding the sliced fennel. Simmer for 3 minutes. Serve in warm bowls and garnish with minced tarragon.

Yield: 6 servings