FENNEL SOUP

FENNEL SOUP

The fennel soup is a delicate and light dish, perfect for these Autumn evenings.

WHAT WE NEED:

1 WHITE ONION

1 POTATO

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

Share!