A flavorful soup with a creamy texture (no dairy here, though) punctuated with ribbons of chard for color and textural interest. The creamy texture comes from using a potato. This is an easy to make soup.
INGREDIENTS:
3 fennel heads, trimmed of stalks and fronds, sliced thinly
1 small onion, thinly sliced
1 medium-largish Yukon Gold or Yellow Finn potato, peeled and thinly sliced
1 small bunch Swiss chard, tender leaves only, sliced into ¼-inch ribbons and washed (reserve stems for something else)
1 clove garlic, minced
½ teaspoon fennel seeds
½ teaspoon fresh thyme leaves, chopped
1 ounce pastis (Henri Bardouin preferred, Pernod or Ricard or whatever else you have otherwise as long as it is not ouzo, which is too sweet)
1 quart light flavored vegetable stock or water, plus more water as needed
Light flavored olive or grape seed oil, as needed
Salt and pepper to taste
METHOD:
Heat a 6-quart or larger soup pot over medium heat. Add enough oil to coat the pan-bottom well. When hot, add the fennel and onions. Season well with salt and pepper. Stir to coat with oil.
Cook the vegetables, without allowing them to color, until very tender.
Make a well in the center, and add a little oil if the pan is dry, and add the garlic, fennel seeds, and thyme. Cook without coloring the garlic until everything is aromatic.
Add the potato slices and just enough water to cover them. Cover the pan and simmer gently until the liquid is reduced by 80%.
Add the pastis and cook until reduced by 50%. Add the 1-quart stock (or water) plus 2 cups water and cook gently 15-20 minutes. By now, the potato should be soft and if squeezed between thumb and finger it should break apart. If not, cook a few minutes longer.
Pureé the soup either with an immersion blender or in the blender (CAUTION: If you use the blender, do not fill to the top with hot soup-it will expand and spray all over the place. Only fill three-quarters full, remove the center plug, and cover the top of the blender with a towel and start at a low speed. Puree until all the soup is completely smooth.
Taste for balance and adjust as needed. You might need to add salt and pepper or a touch more pastis. If the soup is too thin, cook it down a little more until it thickens. If it is too thick add a little stock or water. Should your soup seem flat or bland tasting, remove a little to a cup and try adding a few drops of vinegar such as white wine or white balsamic. Stir in and taste and see if that perks up the flavor. If so, add a few drops at a time and then stir into the soup before tasting until you achieve the balance you want.
Once the soup tastes right, make sure it is hot (but NOT boiling, or even close) add the chard ribbons and stir in. Allow to cook for 5-8 minutes, then the soup is ready to serve. If you like, you could blanch the chard strips for 1 minute and then cool under cold running water, and then make little “nests” of the chard to place in bowls. Place the bowls at each place and then pour the soup over for a little table-side theater.
Serves: 4
Source: Chef Andrew E Cohen
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