Recipe + Poem – Broccoli and Fennel Soup

It’s the most wonderful time of the year! – only double it

Christmas and Spring are my two favorite times of the year! Christmas represents the coldness on the outside melting under the warmth of humanity. Christmas time is about reflection, family and community. On the other hand, Spring is the time of constant change, rebirth, and life. I think both these times generate utter joy in people, especially Spring, because I feel like it is nature’s embodiment of love to earthlings. I think Spring is about simple pleasures. This actually inspired me to make this Broccoli and Fennel Soup in May’20, since I quite missed being outside because of COVID-19.

A thing of beauty if a joy forever – John Keats (I forgot the forever, when I brainstormed) 😅

The thought process! I only had a white soup bowl, so I just went with it in the end 😆

Broccoli and Fennel Soup with Edible Flowers, Nutmeg, Marjoram, and Fennel Fronds. And I had mine with rice.. I think my quirkinesses is coming out. 🤣🤣

To Spring (yet again)

Ever-changing breath
Warming the skies
And the hearts, frozen.
The colors come bursting –
Believe, she keeps singing
– Believe.

Recipe

The recipe for my Broccoli – Fennel Soup doesn’t use any cream, and can be made to the right consistency based on the tips that I will discuss later with you. So, all foodies, rejoice in the awesomeness of spring 😁 You can serve this hot or cold. It is actually quite refreshing when served cold, like Gazpacho!

Ingredients (serves 3)

• 300 grams – Broccoli florets (About 4 Broccoli)
• 100 grams – Fennel (About 1 medium sized, Sliced thin 1/2″ slices)
• 2 Springs – Marjoram
• 40 grams – Salt (for salted water)
• 5 grams – Nutmeg (to taste)
• Water for boiling (1000 mL)
• Optional (for decoration)
  • Edible Flowers
  • Fennel Fronds (from the fennel you have)
  • Marjoram leaves
• Optional (serving cold)
  • Lemon Zest
  • Walnuts

Tip

1. Blend the boiled Broccoli and Fennel when they are still hot and use the hot water that was used to boil the ingredients. Blend with 100-200 mL of the hot water at a time to get your preferred consistency (Yay to Gordon Ramsay for teaching me this technique!)
2. When you cut up the Broccoli, please be sure to only include the florets, as the the Fennel is already a bit fibrous. You can julienne the leftover Broccoli stem, toss it with some Lemon Juice, Salt and Pepper and roast it in the oven at 450 F for 10 minutes and have it with Hummus!
3. Cover the pot when you are boiling the Broccoli to maintain the luscious green color
4. I have included some serving tips at the end of this post

Method

1. In a heavy bottomed pot, add Water, Salt and Marjoram, and start boiling it
2. As it briskly starts to boil, add the Broccoli and Fennel and cover the pot
3. Boil until fork tender; about 10 – 15 minutes
4. Now add the Fennel and Broccoli to the blender and blend away as per Tip 1
5. When you get the right consistency, transfer the soup to your soup bowl, add nutmeg and decorate as you like it
6. Serve hot or cold

Please let me know if you have any questions! Happy Spring, and I hope this helps you guys enjoy nature through your cooking amid the COVID stay at home orders. 😁😁

Presentation idea 1

Presentation idea 2

Served Cold – The next day 😊

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