WHITE BEAN AND FENNEL SOUP WITH ROSEMARY or ZUPPA DI FAGIOLI E FINOCCHIO CON ROSMARINO

fennel

What makes a blog a blog? I started thinking about that when I was nominating and looking at the nominations for the Food Blog Awards. How is it that some of the big and famous food blogs remain blogs while others somehow have turned into food sites in my mind? So what is it that characterizes a blog? Now, you probably have opinions about this and I am very happy to hear them because it’s usually enriching to see thing from all angles possible even though that can make life very difficult at times. Anyway, this is what I think makes a blog a blog and not just a web site.

The personal touch. You actually find yourself involved in the life or the thinking of the person writing the blog and you are allowed to get to know something about the blogger.
Communication. I think one of the things that makes blogs so unique is the commenting function, you can communicate with the blogger and I personally think that this is one of the nicest aspects of blogging, the possibility to reach out to others in a two-way communication. I’m not particularly fond of bloggers who never answers comments and I’m even so boring not to like when bloggers answer with emails instead in the actual comments section, I like to see the interaction with others as well.
Advertising. Yes I know that a lot of bloggers have ads on their blogs and I understand that it is a way of paying for the costs and that’s OK with me even if I personally don’t like advertising and many of the aspects it represents. But when a blog exists to more or less only promote yourself and whatever it that you produce, it’s no more a blog but a web site in my eyes.

So what do you think? Am I wrong? Am I right? Did I overlook any vital aspects of blogging?

WHITE BEAN AND FENNEL SOUP WITH ROSEMARY or ZUPPA DI FAGIOLI E FINOCCHIO CON ROSMARINO

WHITE BEAN AND FENNEL SOUP WITH ROSEMARY or ZUPPA DI FAGIOLI E FINOCCHIO CON ROSMARINO

250 g/8.8 oz cooked cannolini beans
1 small onion
1 carrot
1 celery stalk
½ fennel bulb
1 tomato
1 tsp chopped, fresh rosemary
750 ml/3.2 cups water or light stock
Salt
Olive oil

– Chop the onion, the celery stalk, the fennel and the tomato relatively fine and the you grate the carrot on the coarsest grater.
– Pour some olive oil in a casserole and gently fry the onion, the celery, the fennel and the carrot for about 5 minute, then add the tomato and the rosemary. Salt and stir. Continue to fry for 2-3 minutes.
– Add the cooked beans and the water, check if there is enough salt and let it simmer for about 20 minutes.
– Now one can proceed in two ways, either you eat it as it is or you you put into a food processor and mix it into a cream. I prefer the latter because you can feel the taste of all the vegetables better.
– Serve with grated Parmesan cheese or some other cheese of your choice. I like it with Taleggio or soft goat’s cheese as well.

WHITE BEAN AND FENNEL SOUP WITH ROSEMARY or ZUPPA DI FAGIOLI E FINOCCHIO CON ROSMARINO

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