LE SOUP DE JOUR

Welcome back food lovers and friends.  Beats and Eats for today as I prepare a cream soup with Fennel, Cauliflower, Leeks, Pear and some Coconut Oil for flavour.

Ingredients:

1/2 head fennel chopped mirepoix

2 leeks chopped mirepoix while only

1/2 head cauliflower mirepoix

2 peeled mirepoix bosc pears

8 cups chicken stock

1 tbsp coconut oil

4 tbsp butter

200 ml heavy 35% cream

1 tbsp tarragon dry or fresh chopped

salt and pepper to taste

1 whole nutmeg finely microplaned approx 1 tsp

1/2 lemon

Method

- sweat shallots , fennel with butter and coconut oil in a large pot

season with salt and pepper to help sweating

- after translucent, add pears,  cauliflower cover evenly with butter coconut mixture

once beginning to cook, add all the stock, tarragon, lemon juice and nutmeg

 - bring to a boil and lightly simmer for 45 mins

- after 45 mins, use a hand blender to puree the ingredients, add whole cream, add salt and pepper to taste

- garnish with fresh leek strips, fresh pepper

The finished product tastes heavenly.  Subtle coconut hits the top of my pallet while the warm sweet nutmeg sits just under my tongue. Creamy, buttery texture...hints of fennel arise to the nose if garnished with fresh fennel leaf..to spice this up, add a bit of your favourite alcohol.  Goldschlager is something to consider as a holiday or warm up touch!!  The tarragon really comes through when it needs to and never disappoints in this wonderful cream soup.