Monday, May 25, 2009

Fred Soup

1/4 small head cauliflower (rough chopped)
1 med parsnip (peeled, chopped)
1/2 russet potato (peeled, chopped)
12 roasted pearl onions (peeled)
2 cloves roasted garlic
1 leek (white part only, washed, chopped)
1 c roasted celery root
3 1/2 c veggie stock
2 star anise stars
1T fennel seeds
1 t anise seeds
4 T slightly "off" chardonnay
1 T olive oil

Tie spices in cheese cloth (or put in a cute mesh metal tea strainer)
In 3 qt pot, saute leek, parsnip, and potato in olive oil
Add stock, roasted veggies, and spice bundle
Simmer until veggies squish under gentle pressure and potatoes fall apart (~25 min)
Remove spice bundle and puree soup in batches, seasoning with wine (or lemon juice - it's for acidity), salt, and pepper as needed.
Serve immediately

This would go well with a crouton or two...

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