I had a leftover roast chicken in the fridge and some fennel I’d forgotten about – and it’s fall! Chilly weather means it’s time for soup.
- 3 cloves garlic minced
- 2 jalepeno pepper, minced
- 1 large carrot, chopped
- 1/2 cup white cooking wine
- Bones and meat from leftover roasted chicken (or 5 to 6 cups vegetable stock)
- 2 large fennel stalks, chopped
- 2 tsp. herbes de Provence
- 1 tsp. orange peel
- 1/2 cup finely chopped cashews
- salt and pepper to taste
(if you’re using a leftover roast chicken) Place the chicken bones in a large pot and fill with enough cold water to just cover. Bring to a boil then reduce to a simmer. Let cook, uncovered, for 45 minutes to 1 hour.
In a medium-large pot or Dutch oven, cook the garlic and peppers in the olive oil. As the garlic browns, add the carrots and fennel. Season with herbs, orange peel a sprinkle of salt and pepper. Add wine and some broth to keep it from sticking.
If you like pureed soup, puree the fennel/garlic mixture with the cashews. Then, strain the chicken meat and broth and add it to the fennel/garlic mixture. Serve with bread or mix in cooked faroe or rice.
Mary P. Madigan 