Immersion Blending

Today I would like to introduce you to my immersion blender, pictured here with a pretty platter I bought in Caltagirone. I got it as a wedding gift from my brother Steve and sister-in-law Erinn. Ever since I got it out of the box, we've had soup at least twice a week. It makes everything so easy! One day all I had in the kitchen was an onion, 2 potatoes and 6 or 8 carrots. Doesn't sound very appetizing, but saute up those veggies with some crushed red pepper, add some chicken stock and curry powder, then blend away and you've got a professional looking (and tasting) Curried Carrot Soup. When I'm making soup Eric wanders into the kitchen and asks me what I'm making. I tell him "something that no one else in the world has ever made before". I treat it like a culinary challenge, I'm Iron Chef Shannon, and I have 30 minutes to turn these 5 ingredients into something tasty. GO!

One thing that I've found a little frustrating here in Sicily is that although the Italian grocery stores have literally a hundred varieties of cheese and dozens of forms of pork, they only have about 10 produce items. One food that I find myself buying here that I rarely purchased in the States is fennel. These are softball sized white bulbs with big green shoots coming out on top. The white part is crunchy and has a very mild flavor, while the green fronds have a pronounced licorice taste. I see fennel on menus here, usually pickled in antipasti, or thinly sliced fresh fennel tossed in salads. Here's a recipe for you to try involving fennel and an immersion blender. Eric says it is a keeper.

Trim 2 medium size fennel bulbs (cut off green stalks, cut out tough inner core of bulb, keep a few fronds for garnish) and chop. Add chopped fennel to 3 tablespoons of melted butter in a large pot over med-hi heat. Chop one large leek (white and pale green parts only) and add to pot. Add 1 teaspoon fennel seeds (you will have to buy these in the spice aisle). After 10 minutes or so when the veggies are softened, add 5 1/2 cups chicken stock and 3 large peeled and chopped russet potatoes. Cover and simmer for 15 minutes until potatoes are tender. Blend soup, add salt and pepper as desired. Serve with chopped fennel fronds as garnish, and if you want to get fancy you could garnish also with a bit of chopped proscuitto or smoked salmon. Will make 6-8 servings and tastes great the next day. Boun appetito!