Ginger Fennel Chowder

serves 4     multiply recipehalfone and a halfdoubletriplequadruplequintuple     1 carrot     2 carrots     4 carrots     5 carrots     7 carrots     8 carrots     10 carrots     11 carrots     13 carrots     14 carrots     5 onions     7 onions     9 onions

• Ingredients
• 1 firm tofu
• butter
• 2 onions
• fresh ginger
• garlic
• 1 vegetable broth
• water
• 3 carrots
• 1 fennel
• 1 bay leaf
• pepper
• taragon
• heavy cream
• flour
• cognac
• 1 salt
• Recipe
• Press and drain tofu for 1 hour. Once drained, slice block in half lengthwise. Cut each column into a series of 1/4-inch squares. Cut squares on diagonal to make triangles. Melt butter in heavy pot. Add onions, ginger, and garlic and saute until onions are translucent. Add broth, water, fennel, carrots, bay leaf, black pepper, tarragon, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 10 minutes. Meanwhile, heat canola oil in a large skillet, and fry tofu triangles for 7-10 minutes, until golden on both sides. Combine cream and flour in a sealed Tupperware container and shake vigorously until combined. Stir cream mixture into the soup, heat to a boil, and stir for 1 minute. Stir in tofu triangles. Reduce heat and cook uncovered for 10 minutes. Stir in cognac and season with salt to taste. Recipe revised and adapted from Chicken Soup with Ginger and Fennel from Anne's Food, a Swedish food blog. Serving suggestion: with Cheddar Goldfish crackers.
• 1 firm tofu, package
• ¹/₄ cup butter (57g)
• 2 onions (225g), coarsely chopped (1 large or 2 small)
• 3 tbsps fresh ginger, minced (up to 4 tbsp.)
• 1 tsp garlic, minced
• 1 vegetable broth, carton
• 1³/₄ cups water (231g)
• 3 carrots, peeled and cut into small pieces
• 1 fennel, coarsely chopped
• 1 bay leaf
• 1 tsp pepper
• 1 tsp taragon
• ¹/₂ cup heavy cream
• 2 tbsps flour (16g)
• 1 tbsp cognac
• 1 salt, to taste