Bill Granger recipe: Parsley, fennel and spinach soup
Sunday 16 February 2014
This is such a lovely, perfumed combination – sweet fennel, earthy parsley and spinach then lots of fresh toppings to add vitality and zing. This soup is also lovely served chilled on a warm day.
125g flat-leaf parsley
1 tbsp olive oil
12 fennel bulbs, chopped, fronds reserved
11 onion, chopped
12 garlic cloves, crushed
1750g chicken stock
1200g baby spinach
Grated zest 1 lemon, plus a squeeze of its juice
14 tbsp ricotta
1Crushed dried chillies, to serve
Separate the parsley leaves from the stalks. Chop half the parsley stalks and discard the rest. Heat the oil in a large saucepan over a medium heat. Add the chopped fennel, onion and parsley stalks and season with sea salt and freshly ground black pepper.
Cook for 8 minutes, until softened, add the garlic and cook for another 2 minutes. Pour in the stock, bring to the boil then tip in the parsley leaves and spinach. Stir until wilted then blend with a hand-held blender, or tip into a blender or food processor.
Whizz, then return to the pan. Add a squeeze of lemon juice and check the seasoning. Gently reheat, ladle into bowls and top with ricotta, a grating of lemon zest, the reserved fennel fronds and a little dried chilli.
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