“Soften the ghee in a 4-quart saucepan over medium-low warmth. Add the ginger, floor fennel, coriander, and asafoetida, and toast for 10 seconds, then stir within the sliced fennel and taro.
“Cowl and sweat the greens, stirring often, for five minutes. Add 4 cups water and the salt. Deliver the soup to a boil, then cowl, decrease the warmth, and simmer for 10 to fifteen minutes, till the greens are tender. Set the pot apart uncovered to let the soup settle down a bit.”
