I found this recipe in a magazine while waiting to catch a plane.
This is a slightly different recipe to the one I read and as I didn’t buy the magazine and I had to rely on my memory, which is not all that good lately. The thing that attracted me to this recipe was not only the use of fennel which I adore, but also the use of almond meal.
I served it to my French class when they came to “chez moi” on Friday. It was a big hit and I really enjoyed eating it too. It is very low in fat and full of goodness. I am sure you will enjoy it.
Here is the recipe for you.
• Two tsp of fennel seeds
• 2 tbs of olive oil
• 1 onion finely chopped
• 2 garlic cloves
• 2 fennel bulbs finely chopped
• 1 celery stalk finely chopped.
• 3/4 of a cup almond meal
• 700ml vegetable stock
• 1 ciabatta perferably day old ( Use gluten free bread if you prefer)
• 1/4 cup italian parsley
• 1/2 cup parmesan cheese (remove this is vegan or vegetarian)
• 1 garlic clove
• Olive oil
Heat a large saucepan and toast fennel seeds for about 2 minutes, until fragrant.
Add olive oil and heat for another minute, then add onion, garlic and fennel and celery stirring for 5 minutes. When tender add the almond meal and cook a further 2 minutes then add the hot vegetable stock. Reduce to a simmer and wait for all ingredients to be very soft.
Cool slightly then puree with a hand blender or put mixture into a blender, pulse until smooth.
If you prefer your soup fine in texture you can pour through a sieve.
For the Pangattato
Place Ciabatta in oven drizzled with oil and bake until golden and crunchy.
When cool pulse in a blender with garlic, parmesan cheese and parsley.
Ladle soup into bowls and decorate with Pangrattato. Serve immediately with crunchy bread.