In readiness for the wondrous season (often a chefs favourite, the autumn), I decided that as the weather was getting cooler, i would bring forward a few weeks a taste of the autumn. Embodied here, in this intruiging soup...
"Mulled cranberry & fennel soup".
More of a broth really. But not to worry about semantics. Here's the good bit:
Ingredients (serves about 10)
1 vanilla pod, opened
1/2 carton orange juice
1/2 carton cranberry juice
100g fresh cranberries, or cranberry compote
1 whole star anise
1 tsp mixed spice
about 6 green peppercorns
3 bay leaves
3 large red onions or about 6 shallots
3 cloves garlic (crushed)
1 litre vegetable stock
1 orange, zested and juiced
large glass red wine
Ill warn you now, this may take a while...
First things first. Chop the onions and fennel into thin slices, the shape doesnt mater so much really we are going to caramelise them at some juncture. if you haven't already, zest the orange and juice it, and crush the garlic. Have your vegetable stock heating up also in a pan, to minimise cooking time.
In a heavy bottomed pan, put the onions, garlic, mixed spices and peppercorns onto a very low heat, stirring occasionally. Do not add any fat or oil whatsoever, we are aiming here to extract the sugar from the onions, which is best done slowly.
After a little while you will notice things getting a little sticky. Not to worry this is exactly what we wanted to achieve. At this point add the wine and the vanilla pod, and allow it to reduce by half. You can turn up the heat at this point if you like.
Once reduced, add the star anise, fennel, cranberry juice,orange juice and zest, bay leaves and the cranberries, and allow also to reduce by half. Pour in the stock, and allow to simmer until reduced by a third.
Strain and decant into your required serving apparatus. A very autumnal and warming broth awaits.
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