Sorry about the gap in posting, my sis was here and I just didn’t have time. I will be posting a four course olive oil themed lunch on Tuesday the 8th for a contest through The Olive Press, so check back for more!
Earlier this week issue 10 of Mutineer Magazine hit the newsstands and my column was introduced to the world. I am very excited. My column (eek!) is an exploration of cooking with various beverages beginning with this piece “Cooking with Absinthe”. I choose a beverage, research the different nuances and complimentary ingredients and then I get to play mad scientist in the kitchen. It is an incredible amount of fun.
Here is one recipe that I came up with for the piece, but there wasn’t enough room so here it is for your culinary pleasure. This fennel soup is a natural combination. It is savory, smooth, refreshing and perfect. I hope you enjoy it.
If you are interested, check out the latest issue of Mutineer for my recipes for Absinthe Cupcakes and Absinthe and Orange Baked Olives and the incredibly delicious Absinthe Seafood Fettucini.
P.S. This is also the debut of Phil’s food photography in the mag as well!
Absinthe and Fennel Soup
4 Bacon Strips, chopped
2 TBS Butter
2 Fennel Bulbs, ends trimmed, sliced very thin and fronds reserved for a garnish
2 Onions, sliced very thin
1/2 cup Absinthe
3 cups Chicken Stock
1/4 tsp Sea Salt, or to taste
1/2 tsp Freshly Ground Pepper, or to taste
Fennel Fronds, to garnish
1). In a large skillet, cook the chopped bacon until nice and brown. Remove to a paper towel to drain for later use.
2). Carefully spoon all but about 1 TBS of the bacon fat out of the skillet, add in the butter and melt over medium-low heat.
3). Add in the sliced onions, fennel and salt and cook until translucent. Do not brown.
4). When the onions and fennel are translucent, turn the heat up to medium and deglaze the pan by pouring in the absinthe and loosening anything stuck to the bottom with a spoon.
5). Add half of the stock cover and simmer over medium-low heat until the onions and fennel are soft.
6). Using a ladle, remove the mixture to a blender and puree until very smooth. Be very careful not to burn yourself when doing this.
7). Pour the mixture into a soup pan; add in the remaining stock and pepper. Taste for seasoning and adjust to your taste. Simmer for 10 to 15 minutes.
8). To serve, ladle the hot soup into bowls and top with the chopped bacon and a fennel
Only half a cup of absinthe? Or did you not put the Cook’s Privilege in on the assumption that everyone would know?!
Last time I had absinthe I had to sit down for a bit!! That Green Faerie has a hell of a left hook!
I’m sure Fennel Fronds is an upmarket spa in the Cotswolds… I’m sure it is. If not, it ought to be.
Congratulations on your debut! Seems like you will be having lots of fun with this theme.
I hate aniseed flavoured things…… but I must say that very young tender fennel is an exception to that rule. Will have to try this one out.
Usually I sprinkle cooked and cooled prawns with absinthe and then leave in the fridge a few hours to marinate. Then serve with micro salad leaves and stone fruit slivers. Use the marinade juice with the addition of some neutral oil and a splash of vinegar to make the salad dressing. A great entree in summer as it can be made in advance and assembled as guests sit to table. Then you can have grilled seafood for the main – or anything else you fancy – served with absinthe mixed into soda water with a bit of sugar and lemon, lime, strawberry etc slices.
Griffin, She really does pack one delicious whollop.
Bordeaux, Thanks bordeaux! I am having a blast with it. It’s like my own personal Iron Chef challenge.
Debbie, David Lebovitz likes to put it in a prawn saute, I think I’ll have to give that a try sometime. I like your meal idea as well, it is getting me excited for summer!
Congratulations on your column! That is wonderful!
Thanks Carrie!
Oh I love licorice, from the strong salty kind to that gentle springerle flavor. But I’ve only had it in sweets, never soup.
Absinthe sure has inspired some charming art, and even eBay has an array of special spoons (“absinthe accessories”).
This soup looks fantastic and I know your column is going to be interesting–congratulations!
Rosemary, The Obsello Absinthe I used really doesn’t have the licorice bite to it. It is sort of funny since licorice and fennel are usually so interchangeable. The flavor is unmistakably herbaceous which I attribute to the glorious wormwood.
I am with you on licorice, I love it in all forms.
Thank you Denise!
Gosh, now I have to go out and buy Absinthe. Never thought it would come to this.
Thanks Claudia, I hope you enjoy it!
This looks great. Will have to try… SOON! I have done the Sauteed Olives the last two nights in a row as a snack with a nightcap. Hooowhee! If you really want to push the hedonism of those olives to the limit, pair them with a Mephisto, found here; http://www.absinthemarteau.com/index.php?option=com_content&view=article&id=15&Itemid=35
Congrats, Erin!
fingerpickinblue, Thank you very much! I am incredibly please you have enjoyed the olives. The cocktail you’ve recommend sounds wonderful. I’ll have to give it a whirl. I am a huge fan of Marteau Absinthe as well. Thanks for visiting my blog!