Fennel Soup with Gnudi

Fennel Soup with Gnudi

Things I love... Soup, fennel, ricotta. What has that all... this recipe. This is a relatively easy, healthy, and gluten free recipe to make. Find the original recipe here: http://luckypeach.com/recipes/fennel-soup-with-peas-and-ricotta-dumplings/

Vegetable Stock

The start of any great soup is a great stock. You can use store bought vegetable stock or make your own with the left over trimmings from the vegetables you'll be using for the soup. I made the stock the day before.

1. Combine the below in a pot:

• The stocks (the skinny part) of two fennel bulbs
• The light-green part  and roots of two cleaned leeks
• Tips and leaves from a piece of celery
• Parsley stems
• 6 cups of water
• 1 tablespoon of sea salt

Do not worry about cutting everything up 

2.  Bring to a boil, then simmer for around 30 minutes.

3. Put a sieve over another pot and strain out the trimmings. The vegetables absorbed a lot of water so press the vegetables against the sieve so you get all of the delicious liquid out.

 

Gnudi

 Before you start the soup, get the ricotta in the oven.

1. Preheat your oven to 375 degree Fahrenheit.

2. Spread a pound of ricotta cheese evenly in a small baking dish. I used non-fat ricotta and it still tasted great! 

 

3. Add fresh thyme, fennel speeds, and red pepper flakes on top. Drizzle some olive oil on top and spread it all over the ricotta.

4. Bake for 40 minutes until the edges are browned.

Soup

1. Chop up:

• 2  fennel bulbs
• 2 leek white
• 1 celery stalk
• 1 tablespoon of parsley

 

2. Melt a tablespoon of butter and olive oil in a pot.

3. Once the butter and oil are melted together, add the chopped vegetables and a little salt, and saute for about 5 minutes.

4. Add in the vegetable stock (and extra water if desired). Bring to a boil then cook for 20 minutes. During the last 4 minutes, add 1 cup of fresh or frozen peas.

 

Assembly

1. Ladle some soup in a bowl.

2. Scoop some of the ricotta with a spoon to form Gnudi and place directly into the soup. The Gnudi are delicate, so be careful.

3. Garnish with more parsley and fennel fronds.