Life of Wry

Coincidentally, fennel was one of the words on today’s NYT Spelling Bee. I was one word, ONE WORD, away from Queen Bee… I got fennel and 32 of the other words, but missed flannel. Sad.

But this blog is about the soup I made tonight that made use of all parts of the fennel — the bulb, the stalks and the fronds. If fennel is on a recipe’s ingredient list, I usually (always) skip it because I don’t know how to cook with fennel. Tonight I overcame my fennel aversion. Brave.

Not as challenging as celeriac, I admit, but intimidating nonetheless.

Actually.. not hard at all. Gave it a quick wash, then commenced to cut… divided into its three parts…

Coarsely chopped the bulb, thinly sliced the stalks and finely chopped the fronds. Then gathered the other ingredients: andouille sausage, olive oil, chic broth, garlic, s/p, spinach. Tortellini will be added toward the end and parmesan will be sprinkled atop.

Looks amazing, huh?

It was!

~~

Note: I made this on Monday, but posting it on Tuesday because I couldn’t blog last night because I has such a raging stomach ache. No idea what caused it.. my beautiful soup?? I can’t believe that, but hoo boy I was hurting. We have leftovers, so I’ll see if it happens again on round two.