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By bjlazyl

Ingredients

• Recipe: Sopa de Hinojo (Fennel, Potato and White Bean Soup)
• Serves 4
• 1/2 pound dried white beans (Try Ayocote Blanca or Cassoulet for this one)
• 4 tablespoons olive oil, plus extra for drizzling
• 4-5 fennel bulbs, about a pound, outside layer removed, halved and finely diced
• 2 garlic cloves, thinly sliced
• 1 teaspoon fennel seeds (optional)
• 3 medium waxy potatoes, about 15 ounces, peeled, diced and lightly salted
• 1 quart bean liquor and /or water
• 40 about 40 threads of saffron, infused in 2 tablespoons boiling water
• 2 tablespoons chopped fresh fennel leaves or flat-leaf parsley
• sea salt and black pepper

Details

Servings 1
Adapted from bay174.mail.live.com

Preparation

Step 1

Soak the white beans overnight, then drain, over generously with fresh water and bring to the boil. Simmer for about 1 hour, until soft, then drain, reserving the cooking liquor. In another large saucepan with a heavy bottom, heat the olive oil over a medium heat. Add the diced fennel with a pinch of salt and stir well. Lower the heat and continue to fry for 20-30 minutes, stirring occasionally, until the fennel begins to caramelize and become soft. Now add the garlic, fennel seeds (if using) and the potatoes, mix well and fry for another 5 minutes. Pour on the bean liquor and/or water or stock and the saffron-infused water. Stir well, scraping the bottom of the pan to release any caramelized bits, and bring to a gentle simmer. Cook for another 10-15 minutes or until the potatoes are soft, then add the drained beans. Season with salt and pepper and simmer for a few minutes before stirring in the chopped fennel tops or parsley, and serving with a little drizzle of extra virgin olive oil.
Another adaption of one of their recipes is below.