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Roasted Fennel and Garlic Soup
Serves 4.
Roasted Fennel and Garlic Soup
Servings
Ingredients
Servings
Ingredients
Roasted Fennel and Garlic Soup
Instructions
  1. Preheat oven to 350F.
  2. Clean up the garlic bulbs by trimming the base off and cutting some of the tops off the garlic. Place whole bulbs or individual cloves into a small baking dish and drizzle olive oil all over. Roast for at least 20 minutes or till the cloves look a bit wilted and the garlic is golden and soft. Remove from oven and allow it to cool before squeezing out each clove. Be careful – they’re HOT!
  3. While garlic is in oven melt 2 tablespoons of ghee and toss with fresh fennel. Add salt and pepper to taste and place on a baking sheet. Roast for 20-30 minutes or till the fennel is translucent and starting to brown. The browner it is the more depth it will give the soup. Remove from heat.
  4. In a small stock pot, melt the remainder of ghee. Add fennel seeds and when they begin to release their aroma and turn slightly golden, add the leeks and potatoes.
  5. Sauté till leeks are somewhat translucent, then add the broth, roasted garlic, roasted fennel, bay leaves and bring to boil. Reduce heat and simmer for about 20 minutes.
  6. Add the fresh herbs, salt and pepper and continue to simmer till the veggies are somewhat soft.
  7. Remove bay leaves. Blend in small batches in a blender or use an immersion blender to puree the soup till its smooth. Return to sauce pan and reheat. Adjust salt and pepper to taste.
  8. Serve in bowls and top with homemade croutons.
Recipe Notes

Can use any of our savory ghee products in place of Original Ghee.

To Make Croutons: Pre-heat the oven to 375F. Slice your bread of choice and cut into 1/4” cubes. Melt 2 tablespoons of any ghee and add dried herbs of your chose to complement the soup’s flavors. Add salt and pepper and mix everything into the bread cubes. Spread out on a cookie sheet and bake for 10-15 minutes, depending on crunchy you want them. Remove from oven and cool.

When using dried herbs vs: fresh, the rule of thumb measurement is 1/3 dried of what you're using fresh. In this recipe use 1 teaspoon dried vs. a tablespoon fresh!

Of course everyone's palate is different so season to your tastes.

 

 

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Summer Pesto!
This is the simplest and most delicious pesto recipe on the planet!
Summer Pesto
Servings
Ingredients
Servings
Ingredients
Summer Pesto
Instructions
  1. Throw everything but ½ of the olive oil into a food processor.
  2. Blend and drizzle more olive oil till desired consistency.
  3. Fill up an ice cube tray. When completely frozen, remove the pesto cubes and freeze in small bags amount you’d need for a meal or two.
Recipe Notes

*Toss dry nuts onto a baking sheet – roast at 300F in oven till golden brown. Toss them from time to time. Allow to cool.

 

It rocks pasta of any kind, great on grilled chicken, sandwiches, breakfast egg wraps, pizza, fresh tomatoes and mozzarella, you name it.

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Roasted Honey Dill Carrots
Serves 2 - 3 as a side dish.
Honey Dill Carrots
Servings
Ingredients
Servings
Ingredients
Honey Dill Carrots
Instructions
  1. Preheat oven to 400F.
  2. Place scrubbed carrots into a baking dish or cooking sheet lined with parchment paper.
  3. Baste with melted Honey Ghee and a drizzle of olive oil.
  4. Sprinkle the chopped dill over the carrots and season with salt and pepper.
  5. Reduce heat to 375F and place carrots into the oven. Roast at least 40 minutes or until desired tenderness.
  6. Remove from pan, place on a serving plate, brush with remaining melted Honey Ghee, salt and pepper to taste.
Recipe Notes

Honey Ghee adds a sweet nutty flavor to the carrots.