Being a Benedictine House, we start our day with the office of Lauds followed by Eucharist. As I left the service today, I was struck by just how many years Monasticism has existed and thrived, and how blessed I was to be a part of a living organism that has withstood the passage of time and changed the world in the process.
As I passed through our atrium, I was met with the lovely singing of birds. With the cold winter we’ve had, this promise of spring was a delight to my ears and got me itching to create a light new soup that was both colorful and tasty. I set out for the kitchen to create just that.
When I spent time at our mission house in Italy, I fell in love with fennel. For many, this might be a vegetable you see in the grocery store and have absolutely no idea what you would do with it. It is an underutilized vegetable and during the doldrums of winter, it might just become your new favorite. It looks a bit like it might be a member of the celery family or some sort of cabbage, but instead, it’s a flowering plant of the carrot family. The flavor is subtle, slightly sweet and has hints of anise, but don’t worry, you won’t be eating a Twizzler when it is cooked correctly. It can be eaten raw – thinly sliced in a salad or slaw or carmelized and used in a soup or stew. In this simple recipe, we’ll show you how to take this lovely vegetable and transform it into a velvety and flavorful side dish.
Many years ago when terms like “special diet,” “wheat-free,” etc. were seldom being used, I was introduced to a flourless chocolate cake by a friend whose good judgment regarding food I respected. She maintained that this cake had become a favorite of many whether or not they had any food restrictions. Her husband had some serious ones, but now loved and ate it whenever it was available.
Still skeptical, I put the recipe away until another time. When I’d given up some of my opinions, I made it myself and I became an avid believer!