Ingredients
- Serves 4
- ¼ cup olive oil
- 2 garlic cloves, crushed
- 4 fennel bulbs, sliced, fronds reserved
- 1L (4 cups) vegetable or chicken stock
- ½ cup grated parmesan or blue cheese
- 8 slices hearty bread
Zuppa Povera (poor mans soup)
Method
- Preheat oven to 180c
- Heat 1 tablespoon of the oil in a large saucepan over a medium heat, add the garlic and cook for 1 minute without browning
- Add the sliced fennel (not the fronds) and fry until the fennel begins to turn golden
- Add the stock, season with salt and pepper and bring to the boil
- Simmer for 10-15 minutes
- Meanwhile, brush the bread with the remaining olive oil on both sides, place on a baking tray and bake until golden
- T op with the parmesan or blue cheese and return to oven until melted
- Finely chop the reserved fennel fronds, add to the soup, and stir to combine
- Divide the soup between 4 bowls, top with the cheesy toast and serve
Comments
Thanks to Brydone Organic Growers for the fennel, to Whitestone Cheese for the cheese, and to Beanos Bakery for the bread used in the demonstration.
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