To tell you the truth, I thought twice about bothering to post this potato and fennel soup. I made it, took pictures of it, singlehandedly ate almost the whole batch, and then talked myself out of sharing it with you all. I decided it was too basic, too boring, not worthy of your time.
But days after it was gone, I found myself wishing for another bowl and I realized I crave simple. Simple is good. Simple is worth sharing.
This is a good soup for chilly, rainy spring days. The fennel and leek flavors are light and cheery, the potatoes provide the thick, creamy texture that’s bound to bring you comfort when your surroundings are gray, and a dollop of black olive paste adds a punch of flavor.
My Sunday got off to such a promising start. I rolled out of bed at a leisurely hour, made coffee, and whipped up this frittata. Matt and I made plans to spend the day playing tourists in our own town and checking out a museum. Little did I know we’d get a ride home from our fun little date in a tow truck and our “cheap” outing would end with a 4 figure bill. Oh well, at least the day started on the right foot.
I’ve always been a big fan of polenta, but with how miserably cold it’s been this winter, I’m turning into a complete fiend. I think I could eat polenta morning, noon, and night until the day comes (probably sometime in late May) when I can step out my front door without seeing my breath and wearing fewer than 10 layers of clothing.
This is one of those non-recipe recipes; it’s really just a list of ingredients for a salad too stunning not to share. Plus, it’s a good way to use up all that