The fennel soup is a delicate and light dish, perfect for these Autumn evenings.
WHAT WE NEED:
1 WHITE ONION
3 FENNEL BULBS
WHAT TO DO:
Chop the white onion and dice the potato.
Drizzle some Prime Gocce olive oil into a medium sized pot, covering the bottom, add the onion and cubed potato and fry quickly.
Once the onion and potato are cooked, add the 3 fennel bulbs, which have been sliced into strips.
Now we add a cup of water and leave it to simmer for 40 minutes, gradually adding a second cup of water if the soup is too thick.
After 40 minutes, remove the soup from the heat and blend with a hand held blender. Remember to pour the soup through a sieve to make sure there are no fibres.
Drizzle some Vignamaggio Olive oil over the piping hot soup and serve.
ACCOMPANY WITH: GHERARDINO RISERVA 2013