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Fennel And Lemon Soup With Black Olive Gremolata

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Ingredients
  Olive oil 3 Fluid Ounce (75 Milliliter)
  Fat 3 Tablespoon
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Lemon

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