This soup is adapted from a recipe that comes from my mother. It's a great weekend lunch dish -- it's relatively light yet satisfying, and the fennel and mushrooms give it a strong flavor without hours of simmering. Adding the croutons before pouring the soup into bowls is a technique we picked up from eating French Soupe de Poisson and Italian Ribollita -- the bread is softened and gives additional body to the soup. —Savour
- Serves 4
- For the Soup
Fennel Bulb, thinly sliced
cremini mushrooms, washed and roughly chopped
onion, finely chopped
cloves garlic, minced
- For the Croutons
thin slices baguette
parmesan cheese, freshly grated
Additional parmesan to serve
- Preheat oven to 300 degrees.
- Brush Bread slices with olive oil, arrange on cookie sheet, and bake in oven until crisp, about 10 minutes.
- Sprinkle croutons with parmesan cheese, return to the oven, and bake until cheese is melted.
- Meanwhile, saute fennel, mushrooms, onion and garlic in olive oil over medium low heat in a soup pot until vegetables are softened but not brown.
- Add stock to pot, cover, and simmer for 20-25 minutes.
- Puree soup with a stick blender (or transfer to a food processor to puree).
- To serve, lay parmesan croutons in a shallow bowl. Pour hot soup over the croutons, and garnish with additional parmesan and fennel fronds.