Wednesday, February 24, 2010

purple soup

     When you join a CSA you agree that you get what the farmer gives you. Type A's beware. Throw your shopping lists out the window. I didn't know how to work this purple cabbage from the winter so it share sat in my fridge for a few days weeks, and all I could think of was soup. Cabbage soup? Boring. Cabbage Fennel Soup with Ginger Anise and Black Mustard Seeds. Delicious! And the color! What a color! 

Purple Cabbage Fennel Soup with Ginger Anise and Fennel Seeds
1 Small Purple Cabbage, chopped
1 Fennel Bulb, chopped
1 Onion, chopped
1 inch grated ginger
1 tsp anise seeds
1 tsp black mustard seeds
Enough Water or vegetable broth to cover
Salt and Pepper

Heat olive oil in a pan. Add anise and black mustard seeds. When they pop add onions and ginger. Add cabbage and fennel. Sautee a few minutes then add water or enough vegetable broth to cover. Season with salt and pepper. Bring to a boil then simmer until cabbage and fennel are soft. Puree. Serve warm. 


Barbara GF said...

What a beautiful soup, Jen! Very creative ingredients, and it's picture-perfect.

Pizzablogger said...

As we speak, Mrs Blogger is in the kitchen cooking this recipe. Fennel always smells so good! --K