Fennel And Lemon Soup With Black Olive Gremolata
|Olive oil||3 Fluid Ounce (75 Milliliter)|
|Fennel||8 Ounce, trimmed, cored and thinly sliced (250 Gram Reserve Any Green Fronds For The Gremolata)|
|Potato||1 , diced|
|Lemon juice||1 Tablespoon|
|Vegetable stock/Chicken stock||1 1⁄4 Pint (750 Milliliter)|
|Black olive||1 Tablespoon|
|Garlic||1 Clove (5 gm), finely chopped|
|Lemon rind||1 Teaspoon, finely grated|
|Parsley||4 Tablespoon, chopped|
|Black olives||16 , pitted and chopped (Geek Style)|
1. Heat the oil in a large saucepan, add the onions and cook for 5-10 minutes, or until beginning to soften. Add the fennel, potato and lemon rind and cook for 5 minutes. Pour in the stock and bring to the boil. Lower the heat, cover and simmer for about 25 minutes, or until the vegetables are tender.
2. Meanwhile, to make the gremolata, mix together the garlic, lemon rind, parsley and fennel fronds, then stir in the olives. Cover and chill in the refrigerator.
3. Puree the soup in a blender or food processor and pass it through a sieve to remove any strings of fennel. The soup should not be too thick, so add more stock if necessary. Return it to the rinsed-out pan. Taste and season well with salt, pepper and plenty of lemon juice. Pour into warmed soup bowls and sprinkle each serving with a portion of the gremolata, to be stirred in before eating.