Soups On!

There's nothing I crave more in December than a steaming bowl of soup (with some rice or bread on the side) to help soothe and hydrate Vata, who's cold, dry, light. and rough qualities are excerbated by the Boston weather. So I'll share with you a recipe for "Fennel-Apple Soup" which I prepared a couple days ago. I chose to use fennel for its digestive and carminative properties (aka. "anti-flatulent" - yup, I'm not afraid to admit it. I've got GAS, which I blame on aggravated Vata). The key flavor booster in this recipe is the toasted fennel seeds. Toasting whole spices in a dry skillet before grinding and adding to the pot is a traditional technique in Indian cooking used to enhance the flavor of a dish. The food scientist at Cook's Illustrated explains that "toasting a spice whole brings its aromatic oils ot the surface, contributing to a stronger, more complex aroma when ground."

This recipe yields over 2 quarts of soup so plan to have company over or freeze some for later.

Fennel-Apple Soup

Ingredients
2 teaspoon fennel seeds
2 fennel bulbs
2 Tablespoons olive oil
1 large onion, sliced
½ teaspoon sea salt, plus more to taste
¾ pounds Yukon Gold potatoes, peeled and cut into ½” chunks
2 Granny Smith apples, peeled and coarsely chopped
6 cups vegetable broth
¼ cup freshly chopped parsley

Directions
1. Toast fennel seeds in a dry skillet over medium-high heat until golden and fragrant. Transfer to a plate to cool then grind in a spice/coffee grinder.
2. Remove stalks from fennel bulbs and set aside some of the fronds for garnish. Wash fennel and remove inner core then cut into thin slices
3. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add sliced onion and fennel. Cook vegetables with ½ teaspon sea salt covered, stirring occasionally, until tender and translucent, about 15 - 20 minutes.
4. Add potatoes, apples, vegetable broth, and ground fennel seeds. Bring to a boil, reduce to a simmer and cook, partially covered, for 20 minutes.
5. Allow soup to cool slightly before pureeing in a blender - do in batches! * Ladle soup into serving bowls and sprinkle with parsley and reserved fennel fronds.

Medicinal Insight! Fennel seeds (Foeniculum vulgaris) act primarily on the digestive and urinary systems. Fennel is most well-known for its carminative property - fennel tea is an old remedy for treating colic in babies. Adults can benefit from chewing roasted fennel seeds after a large, heavy meal. Fennel is cooling so useful for Pitta-type conditions such as hyperacidity and diarrhea. Fennel and coriander seeds are often combined for use as a diuretic.

* This is another important lesson for the novice cook: Be very careful when processing hot ingredients in a blender. Do not fill the pitcher more than half way up and make sure to secure the top with a dish towel in hand. I probably don't have to tell you this. Thanks to the consequences, no one is likely to make the mistake more than once. . .