Fennel Soup with a Green Swirl

RECIPE INFO

Adapted from David Tanis

Serves 10 as a small first course

Soup:

¼ cup olive oil

3 medium fennel bulbs, trimmed and sliced (fronds reserved)

1 large onion sliced

4 garlic cloves, chopped

¼ cup long grain white rice

6 cups chicken or vegetable stock

Salt and white pepper to taste

Swirl:

1 cup roughly chopped fennel fronds

½ cup parsley leaves

½ cup basil leaves

¼ cup chopped scallions

½ cup olive oil

Salt and white pepper to taste

INSTRUCTION

Soup: In a large stock pot, heat the oil over medium heat. Add the sliced fennel, onion and garlic and let sweat, not allowing any color to develop, until softened and fragrant. Season with salt and white pepper. Add the rice and stock and bring to a boil. Lower heat to a slow simmer (bubbles just breaking the surface) and simmer for about 20 minutes until vegetables and rice are softened and cooked through. Puree soup in a blender or using a stick blender until smooth. Pour soup through a fine mesh strainer and put soup back into the pot. Taste for seasoning and keep warm. Thin out with stock or water if consistency is thicker than desired.

Swirl: Place all ingredients in a blender. Blend on high until smooth. Serve soup with a tablespoon or so of the swirl on top.

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