FENNEL SOUP WITH RICOTTA BRUSCHETTA
This comforting soup is an easy one to throw together. Every soup is better with homemade stock, but I sometimes use boxed organic broth for this recipe and it still delivers. The warm fennel soup with the Ricotta Bruschetta really satisfies. Perfect for a light whole meal! If you are Somersizing on Level One, you can omit the bread and just add a generous dollop of ricotta into the soup.
3 tablespoons olive oil
5 shallots, thinly sliced
4 medium fennel bulbs, plus feathery ends for garnish
4 cups chicken stock
Sea salt and freshly ground black pepper
6 slices crusty bread
1 garlic clove, split in half
12 tablespoons ricotta cheese
Infusio Tuscan Olive Oil
Freshly grated Parmesan cheese
Slice a few of the feathery leaves from the tops of the fennel and set aside. Cut the stems off the fennel, leaving just the bulbs. Remove and discard any tough or bruised outer layers and slice the bulbs into ½ inch pieces.
Place a stock pot on medium high heat. Add the olive oil and the shallots. Saute for about 7 minutes, until translucent. Add the stock and bring to a boil. Add the fennel. Cook until tender, about 20 minutes. Add a few of the chopped fennel leaves and season with salt and pepper.
Grill or lightly toast the bread slices. While still hot, rub the toast with the garlic clove. Brush the toast with a little Infusio Tuscan Olive Oil.
Spread ricotta cheese evenly over the toast and place each piece into a soup bowl.
Ladle the soup into the bowls, drizzling a little over the bruschetta. Add a little extra Infusio Tuscan Olive Oil over the top. Season with pepper and generous gratings of Parmesan cheese. Serve immediately.