This is a very mild soup but you despite this, you can feel the taste of fennel quite well while the almonds gives it a creamy feeling. I often eat soup for lunch, it is not so heavy so that I fall asleep but still it leaves me with a feeling of general satisfaction. Apart from the fact that the cold season calls for hot soups, something that is evident from all the nice soup recipes that I have found when I do my daily rounds of food blog reading!
CREMA DI FINOCCHIO E MANDORLE or FENNEL SOUP WITH ALMONDS
1 ½ fennel bulb
2 celery stalks
1 leek, the white part
35 blanched almonds
1 tsp fennel seeds
800 ml/3,4 cup water
Salt
Olive oil
- Slice the fennel, the celery and the leek and fry them gently in a sauce pan.
- After a minute you add salt, the fennel seeds and the almonds and continue to fry gently until the vegetables are soft and transparent.
- Add the water and let it boil for 15-20 minutes.
- Blend the soup until it is smooth and heat it up again.
- Serve it wit freshly grated parmesan if you want.
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