/*from pinterest*/

Last week, I wore a ski helmet for the very first time in my life. (I have worn a helmet snowboarding, but never for skiing.) Once I clicked it on, I hardly knew I was wearing it, and it kept my ears warm.

It was a great day of skiing until about 3 o’clock when I got tangled up getting off the Wolverine chair. So, also for the very first time in my life, I needed a toboggan to get off the hill.

I spent the next few days on crutches, being kind to my knee. I’m sure it will be all right. But, along the way, I caught a nasty head cold. Time for comfort food in the form of Fennel Soup.

Fennel is a weird looking vegetable, indigenous to the shores of the Mediterranean, with a flavour similar to licorice.  We eat the bulb, foliage and seeds, although the seeds are mainly used for flavouring.

To make Fennel Soup

1 fennel (the bulb and the fronds, but keep a few frond pieces for garnish)
3 potatoes, peeled
2 pears, cored

1 cup water
1 litre/quart chicken broth
½ tsp pepper, basil, dill

Bring to a boil, simmer till soft. Then mash it up with a potato masher, and whip it with a hand-held mixer until it’s creamy looking.

Garnish with frond pieces

Bon appétit!

Fennel from photos.com #87749950