Preparing for the 4th of July in Seattle usually means making sure your raincoat is still waterproof and looking into putting a tarp up for your BBQ attendees to stand under while they inhale the intoxicating smoke from your grill. … Continue reading
Thursday was a hard day in computer land if you live in my house and your name is Venessa. My computer completely wacked out and had to be restored from a back-up that wasn’t quite complete. Joe had to retrieve about 200 pictures from my camera card from over the last 3 weeks. I’m really really glad he knows a thing or two about computers. More than this guy at least.
I also had a lot of trouble getting somethings right in a post I was doing. It took me all afternoon to get it written and put pictures in, and when it finally came time to check the final draft I realized thatmuch of the formatting was way way off. This has been happening more and more over at blogspot and while I have been happy there, I decided it was just time for a change. There’s been too much frustration in my life lately, and that was one area I had some control over. Hopefully the transition goes smoothly.
That post was a recipe for a hearty muffin full of fiber and protein, and since I’m getting a fresh start in this fresh year and I already have been posting a little bit about eating light, I thought I would post this quick soup. It’s bright and rich at the same time. It’s incredibly flavorful and also incredibly easy on the waistline. Maybe your waist will look like this bulb of fennel’s if you eat it a lot.
Fennel (one of my favorite foods for like the past, oh, 2 or 3 years) and bright green apples go in, alongside a hit of fresh thyme and some other minor players. I didn’t really have a recipe but I imagine it would be good with pretty much whatever proportions you like, as long as you remember to balance it out in the end with the lemon juice to brighten it up. At least as bright as this friend’s plumage
I took it on a picnic to the zoo on Friday, in some borrowed thermoses. It was so nice to have a little cup of warmth after tromping around and making all the animal sounds out in the cold of an early January day. Topped with a little dollop of greek yogurt and a few more thyme leaves, it really hit the spot.
(I didn’t have anything witty to say about soup in cups. Sorry.)
Fennel and Apple Soup with Thyme
- 2 bulbs fennel, fronds removed
- 2 carrots
- 1 green apple
- 1 stalk celery
- 1 large sprig fresh thyme or about 1 tsp dried, plus more for garnish
- 2-3 cups veggie stock
- 1 small winter squash, flesh only (I used a Delicata)
- 1 lemon, juiced
- plain greek yogurt to garnish, optional
Roughly chop the fennel, celery, carrots, apple and squash. I didn’t peel anything except the squash, just chop it. Put it all in a pot and cover with stock. Add the thyme and a dash of salt, cover and let simmer. Once everything is pretty soft, after about 15-20 minutes, turn off the heat and puree completely either in batches in a blender or with an immersion blender. If it’s too thick you can add a little more stock, or if you like a thicker soup bring it back to a boil and then simmer on low for a little bit until it’s a consistency you like. Add about half the lemon juice and then taste, adding more salt or more lemon juice if you like.
Ladle into bowls and garnish each with about 1 Tbsp greek yogurt or so, and a sprinkling of thyme.