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Fennel Soup
Servings: 4 people
Ingredients
- 2 large fennels 1 kg.
- 1 small potatoe
- 1 l. broth or water
- 2 tbsp. of extra virgin olive oil
- 1 garlic clove
- salt black pepper
- turmeric
garnish (optional)
- 2 slices of pancetta
- 4 slices of bread
- sesame seeds
- fennel leaves
Instructions
- Discard the green stalks and the lower extremity of the fennels, then finely slice them. Peel and roughly chop the potatoe.
- Heat 2 tablespoons of oil in a large skillet and fry smashed garlic for a few minutes, stirring occasionally with a wooden spoon.
- Pour into the sliced fennels and the chopped potatoe, season with salt, turmeric and black pepper and fry for 5 minutes to let them flavor.
- Pour into the broth o water, then bring to the boil and simmer over a low heat for 20 minutes until very soft.
- Meanwhile, fry the pancetta in a non-stick frying pan without oil, turning them on both sides.
- Cut in stripes and put aside. In the same pan toast some sesame seeds, stirring continuously.
- To make the croutons: cut 4 slices of bread into small squares. Heat 2 tablespoon olive oil in a frying pan, then fry the bread until it starts to become crisp.
- Blend with a hand blender, then pour into soup bowls.
- Garnish with pancetta, sesame seeds, fennel leaves or toasted cut bread.
- Serve immediately.
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