Friday, February 25, 2011
Broccoli and Fennel Soup
Broccoli - 2 cups, chopped
Shallot - 1, sliced
Ginger - 1 inch, thinly sliced
Cinnamon Stick - 1
Cloves - 3
Jalapeno - 1, chopped
Olive Oil - 1 tbsp
Water or vegetable stock - 4 cups
Fennel - 1 bulb, chopped. Chop the stems and leaves and keep separately.
Heat oil in a pressure cooker pan. Add the cinnamon and cloves. Then add chopped fennel bulb,ginger and jalapeno. Saute for a couple of minutes.
Add chopped fennel stem and leaves, broccoli and salt. Cook till the vegetables start getting soft.
Add stock and bring to a boil. Cook for 15 minutes after full pressure is reached.
Once the pressure is released, blend the soup using a hand blender. Adjust seasoning.
Serve hot with a sprinkle crushed peppercorn on top.