Author Notes
The acquisition of a pressure cooker has changed my life. —Jennifer Ann
Ingredients
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1-2 tablespoons
olive oil
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1
medium yellow onion, chopped
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1
large shallot, sliced
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1/4
fennel bulb, slivered
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2
cloves of garlic, minced
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1
small bunch of fresh thyme, tied in a bundle with kitchen string
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4 cups
chicken stock
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3 cups
white beans, cooked
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1/4 cup
fennel bulb, diced
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1-2
rinds of parmesan reggiano
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1 tablespoon
heavy cream (optional)
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1 teaspoon
fresh thyme leaves
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salt and freshly ground pepper, to taste
Directions
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heat olive oil over medium-high heat in a Dutch oven; add onion, shallot, slivered fennel, salt and pepper, and cook until soft; add garlic, and bundle of thyme, and cook, stirring constantly, until very fragrant (about 1-2 minutes)
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add chicken stock, beans, diced fennel, and parmesan wedges; simmer for about 30 minutes to blend flavors, stirring occasionally to lace the melting parmesan threads through the soup.
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turn off heat; remove bundle of thyme, and give it a good shake over the soup to release any loose leaves, then discard; remove parmesan rinds, and set aside.
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using an immersion blender, pulse the soup until about 1/2 of the beans are just barely pureed (be careful not to overblend, or your soup may become pasty)
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stir in cream, and return parmesan wedges to soup; ladle into bowls, and top with ground pepper and fresh thyme leaves
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