FOOD FIX: Fennel Puree

Preferably made in a pressure cooker or InstantPot, this soup whiles away any winter blues or bugs. Especially that nasty flu that has been making its way around PB.

You will need a hand held immersion blender to puree (or blender, but that’s messier).

INGREDIENTS

EV Olive oil

1 large fennel bulb, cleaned, rough chopped, deep green and feathery parts removed

1 large spanish onion, rough chopped

1 garlic clove, peeled and cut in half

2 medium carrots, peeled and rough chopped

3 celery stalks, medium chopped with leaves

2 t frozen ginger cubes or fresh grated ginger

2 spoons of vegetable base broth or 2 cubes

dried herbs (such as Italian herb blend) to taste

1 T salt, more may be needed to taste

4 T tomato paste

Saute first five ingredients on medium high eat until onions soften and garlic is fragrant.

Add 6 cups of water, ginger, broth base, herbs, salt and tomato paste. Cover and cook at high pressure for 12 minutes (or 50 if using a regular pot)

Open and allow to cool for five minutes or so. Puree with hand held blender (or in batches with a regular blender).

Adjust salt, season with pepper and other herbs (fresh tarragon or thyme are especially nice!)

A dollop of cream can be added to each serving, but not to the whole pot–this will allow for longer preservation in fridge. Consume in 3 days or freeze.