Ah, Rome and Garbatella….. I had two days at home before flying back to Accra, and made the most of it: prosciutto e melone, gelato, pizza bianca slathered with fresh ricotta with truffles. Here we’ve just had cappuccini at the bar before the August heat became too oppressive. We bumped into neighbours, some complaining about the caldo africano (“African heat”…) and the state of the streets, with grafitti, uncollected garbage piling up and a multitude of potholes. I was also updated on #flambus, the Atac buses catching fire. Still, it was lovely to be back, especially to see friends and wander round the neighborhood before it got too hot.
Even early in the day the cicadas were noisy. I did my usual grocery shopping for Accra (pasta, tuna, six kinds of cheese) with some fresh vegetables added in. Once back in Accra I went down with a terrible cold, so besides a little mushroom risotto, this soup was the only thing I have actually cooked yet. It was really just to salvage the fennel, which had gotten a bit battered, but it was very good when down with a bad cold.
Fennel soup with zucchini
2 tbs olive oil
2-3 medium large fennel bulbs, cored and diced
3 cloves garlic
1 lone zucchini that did not fit in the box, diced
1 litre vegetable stock
pepper (I was heavy-handed)
Fry the chopped fennel for a few minutes, then tip in zucchini and garlic and stock. If you have an onion, chop that and chuck that in too. Bring to boil and cook gently for ten minutes, until the fennel is tender. With an immersion blender, blend the soup until smooth. Add salt and pepper to taste, and serve in a mug while you sniffle and cough and watch an episode of “Take Two”. Neither will tax you.