Sunday, February 21

Soup on Sunday: Frank Webb Suggests Fennel Soup

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.


Anne said...

Yummy! Thanks Ronda and Franks.

La Petite Gallery said...

That soup sounds fabulous. I just poured the milk into haddock
chowder and it started to boil. Damn.... I'll do the fennel Maybe that will come out.

pve design said...

Ronda and Frank-
I adore fennel and made fennel with blood oranges, and orange roughy fish for dinner! Now I want to make fennel soup!

A Gift Wrapped Life said...

I will listen to any guy who wears those great eyeglasses and is so well attired and I love fennel so off I go to give it a try. Thanks again.

Francine Gardner said...

I love fennel!
i will diligently pace that recipe under my husband's eye.....

mary said...

Sounds great--into my new "Soup On Sunday" file it goes. thanks so much.

urban flea said...

delicious! i love fennel in all its various incarnations, such a unique flavor. thanks so much for sharing this recipe, and i hope you have a wonderful week my dear!

xo urban flea

Susan Moolman said...

Ahhh - sounds blissful! Thank you Frank & Ronda!