Sexy Forever Recipe Bible p. 44
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.
Serves 6
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.
6 comments
Hi Suzanne! I made your fennel soup with bruschetta for Easter and OMG it was delicious! Compliments galore!
What I need to know is where you got your beautiful white soup bowls with the wide rim that you served your soup in on the video?? Who makes them? Please please let me know as they look the perfect size especially for this soup.
Thank you so much in advance!
Oh and I own so much of your clothes, jewelry, cookbooks, and skincare line. I have always loved and admired your strength and fighting for us women!
My email is petnannylinda@gmail.com
Linda Tidwell in Pensacola, Fla. ❣❣
Hi Suzanne! I made your fennel soup with bruschetta for Easter and OMG it was delicious! Compliments galore!
What I need to know is where you got your beautiful white soup bowls with the wide rim that you served your soup in on the video?? Who makes them? Please please let me know as they look the perfect size especially for this soup.
Thank you so much in advance!
Oh and I own so much of your clothes, jewelry, cookbooks, and skincare line. I have always loved and admired your strength and fighting for us women!
My email is petnannylinda@gmail.com
Linda Tidwell in Pensacola, Fla. ❣❣
Dear Sizanne & Big Al ,, Caroline ,and Bruce,
Thank you for sharing with all of us in Facebook Live, Also thank you for the recipes too.
I also appreciate the discount on my recent order. I’m still waiting to purchase your vinegars and olive oils that are out of stock.
Pam Sullivan
Dear Sizanne & Big Al ,, Caroline ,and Bruce,
Thank you for sharing with all of us in Facebook Live, Also thank you for the recipes too.
I also appreciate the discount on my recent order. I’m still waiting to purchase your vinegars and olive oils that are out of stock.
Pam Sullivan
Just wanted to say THANK YOU SO VERY MUCH for sharing your recipes and knowledge with us. Blessings.