Fennel, spinach and tarragon soup with ricotta and chilli
Sunday 13 October 2013
This has to be one of the most cleansing, fragrant soups, but it also packs a whole load of flavour. If it all sounds too pure, feel free to add fried pancetta lardons of chorizo; I love it just the way it is.
3 tbsp olive oil
1 large onion, sliced
2 garlic cloves, sliced
½ tsp fennel seeds
2 fennel bulbs, in wedges
1 tsp chilli
1 litre vegetable or chicken stock
200g baby spinach
Few sprigs tarragon, chopped
4 tbsp ricotta
Grated zest ½ lemon
Parmesan, to serve
Heat 1 tbsp of oil in a large pan over a medium heat. Add the onion, garlic, fennel seeds, fennel wedges and a pinch of the chilli. Season with salt and pepper, stir to combine and cook with the lid on for 15 minutes, stirring occasionally.
Pour in the stock, bring to the boil and simmer gently for 5 minutes, or until the fennel is very tender. Meanwhile, heat the remaining 2 tbsp of olive oil in a small pan. Add the remaining chilli, remove from the heat and set aside to infuse.
Add the spinach and tarragon to the soup pan and stir until wilted. Spoon into bowls and top with ricotta, lemon zest, Parmesan and a drizzle of the chilli oil. Serve immediately.
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