Workshop Improvisations and Fennel and Herb Soup
Most of us cook in reverse. We start with a dish we want to make, a recipe we like, and take appropriate steps to get it to the table. This involves relying on skills we might have (or not) and on ingredients being available, affordable, and fresh at the moment we crave them. At Purple Kale Kitchenworks, we take the opposite approach. We begin with the best ingredients we can, and applying skills we know, see where they take us. It’s a perspective antithetical to way most cooking shows and schools work, and one that makes an afternoon in our Brooklyn studio well worth one’s time.
Thanks to the participants from this past round of workshops for bringing their enthusiasm and keen palates to the stove. Here’s a list of some of the dishes we together improvised, followed by some pictures from the classes, and our recipe for Fennel and Herb Soup:
Crostini of Trumpet Mushrooms with Garlic Butter
Delicata Squash and Pickled Apple Soup
Manny Rice with a Shallot-Pepper Relish
Tagliatelle with Poached Garlic, Herb Butter, and Breadcrumbs
Garlic Stock Soup with Kale, Trumpet Mushrooms, and Polenta
Crostini of Ricotta Custard and Braised Leeks
Tagliatelle with Cauliflower, Anchovy Butter, Onion Jam, and Hunza Raisins
Fennel and Herb Soup
- 1/2 recipe Braised Fennel
- 1 large Yukon Gold potato, peeled and boiled
- Stalk Stock
- Herb Butter
- Ground white pepper
- In a pot, heat braised fennel, along with its braising liquid until very hot. Cut up cooked potato and add it to the soup.
Puree until smooth, adding Stalk Stock, as necessary, to thin the puree. Pass through a fine strainer, if you have one. Once the soup is the consistency you like, add in a knob of herb butter, and puree. Continue to add herb butter, until you can begin to just taste its effect on the puree. Season with salt, if necessary, and white pepper.
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