I don’t know what to say. I have been writing lately about my trip to Norway. I had a great time. The people I met and places I saw were beautiful. It’s a quiet peaceful country.
But yesterday unspeakable violence came to Norway. I can’t understand why and I am sure you cannot either.
I watch the news and my heart aches. I think to myself. Why? How? Why? But because I have been relating my experiences in Norway these past few days I feel the need to do something. Or say something.
But how do you respond on an act of evil?
A blog can be a lot of things. A blog can be informative and it can be entertaining. But first most a blog is a way for one person to express himself in just the way he chooses. It’s not always easy and I don’t always do it or say it just right. Sometimes I wonder why? Why do it at all?
I don’t have the answer and soup won’t fix it, but cooking is what I do.
serves 4 CLICK here for a printable recipe
- 2 T olive oil
- 1 large onion, peeled and chopped
- 1 fennel bulb, chopped, fronds reserved
- 1 t fennel seeds
- 3 c chicken broth
- 1 (4.4 oz) Snøfrisk cheese
- 1 (15 oz) can of sliced beets
- 2 t red wine vinegar
- salt and white pepper, as needed
Warm the oil in a large saucepan set over medium heat. Add the onion, fennel and fennel seeds. Saute about 5 minutes until the vegetables soften, but are not yet brown. Add the chicken broth and bring to a boil.
Lower the heat and cover the pan. Cook about 15 minutes until the vegetables are very tender.
Remove from heat. Add the Snøwfrisk cheese, stirring until the cheese melts into the broth. Add the sliced beets and all the liquid in the can. Add the vinegar and a big pinch of salt and pepper.
Using an immersion blender puree the soup until completely smooth. Taste and adjust seasoning. Cover and allow the soup to come to room temperature. Then refrigerate until well chilled. Serve cold, garnished with the reserved fennel fronds.
SERIOUS FUN FOOD