{"id":3691,"date":"2017-07-14T08:36:04","date_gmt":"2017-07-14T06:36:04","guid":{"rendered":"http:\/\/gereonskeukenthuis.nl\/blog\/?p=3691"},"modified":"2017-07-14T08:37:18","modified_gmt":"2017-07-14T06:37:18","slug":"fenouilloise-van-raya","status":"publish","type":"post","link":"https:\/\/gereonskeukenthuis.nl\/blog\/fenouilloise-van-raya\/","title":{"rendered":"Fenouilloise van Raya."},"content":{"rendered":"<p class=\"separator\" data-blogger-escaped-style=\"clear: both; text-align: center;\"><a href=\"https:\/\/i0.wp.com\/1.bp.blogspot.com\/-_ACRr0927F8\/WWNBj7OkGpI\/AAAAAAAAE2Q\/Btv0TenT74c1pu19ZJER8PU0qJW2O3NlgCLcBGAs\/s1600\/raya.jpg?ssl=1\" data-blogger-escaped-style=\"margin-left: 1em; margin-right: 1em;\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/1.bp.blogspot.com\/-_ACRr0927F8\/WWNBj7OkGpI\/AAAAAAAAE2Q\/Btv0TenT74c1pu19ZJER8PU0qJW2O3NlgCLcBGAs\/s320\/raya.jpg?resize=320%2C281&#038;ssl=1\" width=\"320\" height=\"281\" border=\"0\" data-blogger-escaped-data-original-height=\"844\" data-blogger-escaped-data-original-width=\"960\" \/><\/a>\u00a0foto: fenouilloise van Raya.<\/p>\n<p><span data-blogger-escaped-style=\"background-color: white;\"><span style=\"font-family: inherit;\" data-blogger-escaped-style=\"font-family: inherit;\">Fenouilloise van Raya Lichanski, een droppig-koel zomersoepje voor hete dagen onder de Proven\u00e7aalse zon. <a href=\"http:\/\/gereonskeukenthuis.nl\/blog\/rayas-makkelijke-maandag\/\">Raya<\/a> zond dit gerechtje in als reactie op mijn wekelijkse #foodbloggers tweet up elke donderdagochtend. Ik deel dan vijf leuke blogs aan de hand van een thema. Vorige week was dat in het kader van de #Franse #zomerweken, hoe kan het ook anders, de Provence!<\/span><\/span><\/p>\n<p><span data-blogger-escaped-style=\"background-color: white;\"><span style=\"font-family: inherit;\" data-blogger-escaped-style=\"font-family: inherit;\">Heerlijke streek onder het blauwe zwerk, war de zon hoog aan de hemel staat en de paarse lavendelvelden hun parfum laten ruiken als de mistral er doorheen blaast. Bastides, proven\u00e7aalse boerderijen, met hun gezicht naar de zon en rug in de wind. Het mediterrane Frankrijk met het gezang van krekels in de talloze olijfbomen, de rijpende druiven voor de Rh\u00f4ne wijnen en de maquis, wilde struikgewas, langs wegen en op bergflanken.<\/span><\/span><\/p>\n<p><span data-blogger-escaped-style=\"background-color: white;\"><span style=\"font-family: inherit;\" data-blogger-escaped-style=\"font-family: inherit;\">De maquis is een paradijs voor de wildplukker. Zo plukte Gereons Keuken en Route een keer wilde venkel langs de weg, om te gebruiken, net als Raya, voor in de saus of soep. Met een geoefend oog vind je overal tijm, rozemarijn, wilde oregano en andere kruiden voor je bouquet garni. \u00a0Senteurs de Provence.<\/span><\/span><\/p>\n<p><span data-blogger-escaped-style=\"background-color: white;\"><span style=\"font-family: inherit;\" data-blogger-escaped-style=\"font-family: inherit;\">Vandaag speelt venkel de hoofdrol in de fenouilloise van Raya, een koude oppepper. We drinken er een Proven\u00e7aalse ros\u00e9 van\u00a0<a href=\"https:\/\/joostenjoost.nl\/product\/rose\/thuerry-ros%C2%82-lexception\/\">Ch\u00e2teau Thuerry\u00a0<\/a>bij. Een exceptionele ros\u00e9 ontwikkeld door deze wijnmaker en Alain Ducasse, verkrijgbaar bij\u00a0<a href=\"https:\/\/joostenjoost.nl\/\">Joost&amp;joost<\/a><\/span><\/span><\/p>\n<p class=\"separator\"><a href=\"https:\/\/i0.wp.com\/1.bp.blogspot.com\/-M6yvVC9ovDo\/WWXTAFREMbI\/AAAAAAAAE2k\/wz0K6Phzir46fJloB0ECih05DH0sDww4QCLcBGAs\/s1600\/17992032_10154285145252260_7014869059497437223_n.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/1.bp.blogspot.com\/-M6yvVC9ovDo\/WWXTAFREMbI\/AAAAAAAAE2k\/wz0K6Phzir46fJloB0ECih05DH0sDww4QCLcBGAs\/s320\/17992032_10154285145252260_7014869059497437223_n.jpg?resize=313%2C320&#038;ssl=1\" width=\"313\" height=\"320\" border=\"0\" data-original-width=\"392\" data-original-height=\"400\" \/><\/a>\u00a0foto: Raya Lichansky.<\/p>\n<p><span data-blogger-escaped-style=\"background-color: white;\"><span style=\"font-family: inherit;\" data-blogger-escaped-style=\"font-family: inherit;\"><br data-blogger-escaped-style=\"white-space: pre-wrap;\" \/>Nodig:<br data-blogger-escaped-style=\"white-space: pre-wrap;\" \/><br data-blogger-escaped-style=\"white-space: pre-wrap;\" \/>1 kg verse venkel, liefst met veel groen<br data-blogger-escaped-style=\"white-space: pre-wrap;\" \/>1 flinke ui, gepeld<br data-blogger-escaped-style=\"white-space: pre-wrap;\" \/>2 tenen knoflook, gepeld<br data-blogger-escaped-style=\"white-space: pre-wrap;\" \/>2 middelgrote iets kruimige aardappels, geschild<br data-blogger-escaped-style=\"white-space: pre-wrap;\" \/>2 groentebouillonblokjes<br data-blogger-escaped-style=\"white-space: pre-wrap;\" \/>ruim 1,5 liter water<br data-blogger-escaped-style=\"white-space: pre-wrap;\" \/>1 klein potje (125 cc) cr\u00e8me fra\u00eeche<br data-blogger-escaped-style=\"white-space: pre-wrap;\" \/>1 theelepel dijonmosterd<br data-blogger-escaped-style=\"white-space: pre-wrap;\" \/>paar druppels citroensap<br data-blogger-escaped-style=\"white-space: pre-wrap;\" \/>1 dopje Ricard of Pernod<br data-blogger-escaped-style=\"white-space: pre-wrap;\" \/>zout en versgemalen (groene) peper<\/span><\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span data-blogger-escaped-style=\"background-color: white;\"><span style=\"font-family: inherit;\" data-blogger-escaped-style=\"font-family: inherit;\"><br data-blogger-escaped-style=\"white-space: pre-wrap;\" \/>Bereiding:<br \/>\n<br data-blogger-escaped-style=\"white-space: pre-wrap;\" \/>Snijd de venkel in niet te grote stukken, bewaar de groene pluimpjes. Hak de ui en de knoflook fijn.<br data-blogger-escaped-style=\"white-space: pre-wrap;\" \/>Snijd de aardappels in blokjes. Doe deze zaken in een soeppan, leg er de bouillonblokjes bij.<br data-blogger-escaped-style=\"white-space: pre-wrap;\" \/>Schenk het water erop en breng aan de kook. Laat op laag vuur met het deksel iets scheef op de pan 45 minuten koken: alles moet echt zacht zijn, ook het harde hart van de venkel. Roer cr\u00e8me fra\u00eeche, mosterd, citroensap en Ricard\/Pernod naar keuze erdoor. Pureer de soep met de staafmixer zo glad mogelijk.<br data-blogger-escaped-style=\"white-space: pre-wrap;\" \/>Maak af met zout en peper en laat afkoelen: in een grotere pan gevuld met koud water dat je regelmatig vervangt gaat dat heel snel, au bain marie maar dan omgekeerd, zeg maar.<br data-blogger-escaped-style=\"white-space: pre-wrap;\" \/>Laat door en door koud worden in de koelkast. \u2018s Morgens gemaakt en \u2018s avonds gegeten is deze vrije variatie op een vichyssoise op z\u2019n lekkerst! Snipper het venkelgroen en garneer daarmee de soep.<br data-blogger-escaped-style=\"white-space: pre-wrap;\" \/>Dat dopje drank: je hebt de fles toch bij de hand en het is precies de juiste hoeveelheid <img data-recalc-dims=\"1\" decoding=\"async\" class=\"_1ift _2560 img\" src=\"https:\/\/i0.wp.com\/www.facebook.com\/images\/emoji.php\/v9\/z4c\/1\/16\/1f642.png?w=525&#038;ssl=1\" alt=\"?\" data-blogger-escaped-style=\"border: 0px; display: inline-block; height: 16px; margin: 0px 1px; pointer-events: none; vertical-align: middle; width: 16px;\" \/><\/span><\/span><span data-blogger-escaped-style=\"background-color: white;\"><span style=\"font-family: inherit;\" data-blogger-escaped-style=\"font-family: inherit;\">Om de soep superglad te maken kun je \u2018m ook nog eens door de zeef wrijven &#8211; geen draaizeef- \u00a0Je wilt de vezeltjes dus niet bewaren (er blijven er trouwens genoeg in, voor wie daar erg aan hecht, maar je bespeurt ze nauwelijks).\u00a0<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0foto: fenouilloise van Raya. Fenouilloise van Raya Lichanski, een droppig-koel zomersoepje voor hete dagen onder de Proven\u00e7aalse zon. Raya zond dit gerechtje in als reactie op mijn wekelijkse #foodbloggers tweet up elke donderdagochtend. Ik deel dan vijf leuke blogs aan de hand van een thema. Vorige week was dat in het kader van de #Franse &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/gereonskeukenthuis.nl\/blog\/fenouilloise-van-raya\/\" class=\"more-link\">Lees verder <span class=\"screen-reader-text\">&#8220;Fenouilloise van Raya.&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[97,4,74,23,56,107,47,29,10,33],"tags":[],"class_list":["post-3691","post","type-post","status-publish","format-standard","hentry","category-alfresco","category-appetizers","category-cooking-vibes","category-creatief","category-frans","category-gastbloggers","category-gereons-keuken-en-route","category-groenten","category-middellandse-zeekost","category-rose"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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