This fennel, spinach and tarragon soup recipe 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.
Serves 4
INGREDIENTS
3 tbsp olive oil
1 large onion, sliced
2 garlic cloves, sliced
1/2 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 1/2 lemon
Parmesan, to serve
METHOD
1 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.
2 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.
3 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.
The Carousel thanks Bill Granger for the recipe.
