Subtle aniseed and nutty notes make this roasted cauliflower and fennel soup recipe a little mysterious. The unexpected sweetness of the black garlic crumbs adds to that mystery.
1Tbspextra virgin olive oilor good truffle infused olive oil
sage leavesoptional
5baguettes
1/2cupfinely diced parsley
5clovesgarlic
50gbutter
Instructions
Vegetable stock
Coarsely chop the onions, carrot, leeks, celery, and garlic.
In a large saucepan, put over a medium-high heat and add the olive oil.
Add the chopped vegetables and sauté, stirring frequently, until the onion, celery, and leeks have softened.
Add the 7 cups of water, rosemary and sage.
Bring to a boil, the reduce to a simmer and simmer of 1 hour.
Stain the stock into a clean bowl or saucepan.
Cannellini beans
If using dried beans, soak overnight before using.
Peel and halve the onion. Peel and smash the garlic. Trim and halve the celery stalk. Peel and quarter the carrot.
In a saucepan, add the fresh or soaked beans and the vegetables.
Bring to a boil and then reduce to a simmer. Simmer until done - about 20-25 minutes fro fresh beans, 30-45 minutes for soaked dry beans.
If using canned beans, just drain and rinse.
Soup
Preheat the oven to 200 degC.
Trim the fennel bulbs, peel the onions, and remove any green leaves from the cauliflower. Rinse the vegetable well.
Quarter the vegetables, place on a baking tray, and drizzle with olive oil, and sprinkle with a pinch of salt.
Bake for 40 minutes, or until starting to brown.
To a large saucepan, add the roasted vegetables, cooked cannellini beans, 6 cups of vegetable stock, zest and juice of a lemon, and the salt and white pepper.
Bring to a boil then reduce to a high simmer for 20 minutes.
Remove from heat and blend in a blender until smooth. Alternatively you could use an immersion blender.
Garnish
Mash the black garlic with the paprika then rub with Panko bread crumbs.
Mince the garlic and finely dice the parsley.
Bring the butter to room temperature and mix in the garlic and parsley.
Halve the baguettes length-wise and spread on the butter.
Put in the oven for a few minutes to crisp up the bread and melt the butter.
Fry the sage leaves in a little oil fora few seconds until starting to crisp.