Every Little Effort Counts

Never underestimate the power of cake!

Anyone who reads this blog regularly knows that over the last couple of weeks I did a small amount of baking as a contribution towards fund raising for Tsunami Relief. Until last Friday, my employer was offering to match any donations that staff made to The Red Cross.
A few of us decided to get together and try and raise money above and beyond what people had already kindly donated. For eight days we encouraged people to bake and buy cookies, cakes, savouries, fruit salads and other treats.
Someone quite brilliant also had the idea of a soup kitchen. Several of us made soups, scones and cornbreads, encouraging colleagues to forego their regular lunch for ours. The soup effort alone raised $660.
We were stunned by the great response we got. The final, total amount raised by our food sales alone was $3029. With the generous matching offer by our company, our efforts have meant an extra $6058 for a great cause.

A few days ago, Viv commented on a post and asked if I could share my Potato and Fennel Soup recipe. I diverted so far from the Matthew Drennan recipe that was my inspiration, that I can safely publish what I did to make it here.

Serves 10

Ingredients

5 large russet potatoes, peeled and thinly sliced
5 bulbs of fennel chopped into small chunks
1 large shallot, diced
2 cloves of garlic, minced
3 tbsp fennel seeds
2 large cartons of chicken stock
1 stick of butter
1 pint of cream
Salt and pepper to season
Thyme and snipped chives to garnish

Method
Melt butter and gently sweat garlic and shallot until glassy and soft
Stir in fennel seeds and cook a further 2 or 3 minutes to release the aroma
Add potato and fennel and stir well. Put the lid on the pan and leave about 15 minutes on gentle heat until the vegetables soften.
Add chicken stock, season liberally and then simmer the soup for about 40 minutes until all the ingredients are cooked and soft.
Allow to cool slightly, then blend until smooth.
Stir in the cream and gently reheat. Do not boil.
Check seasoning.
Serve with snipped chives and sprigs of thyme.