Six O’Clock Resolution: Fennel kohlrabi soup is a family-farm recipe

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Browse the pages of The Grounds Café: Seasonal Dishes from Murray’s Century Farm (Boulder Books/Firefly Books, $34.95) and you’ll want there have been extra such enterprises throughout Canada.

The story of this household farm in Portugal Cove-St. Philip’s, N.L., dates again to pioneer occasions. The recipes on the farm-to-table restaurant present how P.E.I.’s “previous stalwarts” (potatoes, turnips, cabbage and carrots) have been enhanced by such flavourful newcomers as arugula, white spring turnips, nettle tops and a few foraged meals.

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This soup is one among nearly 50 recipes offered by former Ontarian chef Nick van Mele. The year-round story of how this energetic household runs their farm, backyard centre, landscaping enterprise and even an artwork gallery makes an informative learn. The ebook is copiously illustrated by a batch of photographers.

Fennel kohlrabi soup

Serves 6

Gremolata (see recipe)

3 fennel bulbs, halved

Olive oil

Salt

Freshly floor pepper

1 giant kohlrabi, peeled, chopped*

1 medium onion, sliced

3 garlic cloves, sliced

2 tablespoons (30 mL) chopped, preserved lemon, or recent lemon juice and grated peel (zest)

Pinch chili flakes

4 cups (1 L) vegetable or rooster broth

4 tablespoons (60 mL) plus 2 teaspoons (10 mL) canola oil

*Substitute broccoli stems, turnips, radishes or celeriac

Preheat oven to 375 levels F (190 C). Minimize a sq. of aluminum foil. Place fennel in centre of foil, drizzle with a bit olive oil and sprinkle with salt and pepper. Loosely wrap within the foil and place in a roasting pan.

Roast in preheated oven for 30 to 40 minutes or till fennel is totally mushy and starting to caramelize.

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Minimize out the pith of the preserved lemon and slice peel into small strips. If utilizing recent lemon, squeeze out juice and grate peel (zest).

In a big soup pot over medium warmth, warmth the canola oil and sauté onion and garlic till translucent. Add kohlrabi and fennel, season with salt and pepper, and proceed to sauté for five to eight minutes, till the kohlrabi begins to melt.

Add broth and produce combination to a simmer. Proceed to simmer for 20 minutes or till the kohlrabi is fork-tender.

Utilizing a meals processor or blender, purée the soup in batches with the lemon and chili flakes. Preserve heat in a pot till able to serve.

Serve with Gremolata.

Gremolata: Finely chop and mix in an hermetic continer 1 cup (250 mL) flat-leaf parsley, 2 garlic cloves, 1 lemon (juice and grated peel (zest), ½ cup (125 mL) olive oil, pinch chili flakes, and salt and freshly floor pepper to style. Cowl and refrigerate for as much as 2 weeks.

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