Friday, October 2, 2009

Butternut Squash and Fennel Soup

I found this recipe at GAPSters

  • 1 butternut squash
  • 3-4 fennel bulbs
  • 2 large leeks
  • 1 large zucchini (this will dilute the sweetness)
  • 1/2 cup beef fat/marrow blend
  • Celtic Sea Salt to taste

Peel, de-seed, wash--prep your vegetables to where they're chopped and ready to go. Throw them in a pot, add stock so that 2" of your vegetables are not immersed. Bring to a boil, then turn down to a simmer for 30+ minutes. Because the fennel would be considered 'stringy,' simmer for an hour and a half or more. When done, take off heat, add fat/marrow, salt and blend.

TIP: The beauty of this soup is that it contains vast amounts of vegetables, broth. I blend in raw egg yolks and the flavor remains delicious. With the zucchini added, the sweetness becomes subtle.

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