Soup in the Summer

Name: Soup in the Summer
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 118 milliliters almonds, blanched and finely ground; 2 Tbsps butter; 1 rib celery rib, thinly sliced; 1 serving The Soup; 454 grams large or 2 smaller fennel bulbs (about , quartered and cored; 1 serving Finely minced fennel greens for garnish; 2 leeks, white part only, quartered and chopped; 2 Tbsps chopped parsley; 2 pinches saffron threads; 237 milliliters more or less, shelled or frozen peas

Soup in the Summer might be just the main course you are searching for. This recipe covers 54% of your daily requirements of vitamins and minerals. One serving contains 980 calories, 26g of protein, and 65g of fat. This recipe serves 1. A mixture of fennel greens, leeks, parsley, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the saffron threads you could follow this main course with the Saffron Ice Cream as a dessert. It is perfect for The Fourth Of July. It is a good option if you're following a gluten free diet.

Instructions

Press the ricotta into a 6-cup dish brushed with olive oil and sprinkle the fennel seeds over the top. (DT: I used a Pyrex 88 inch pan.)

Ingredients you will need

Fennel Seeds

Olive Oil

Ricotta Cheese

Equipment you will use

Frying Pan

Bake until golden and firm, about 45 minutes.

Equipment you will use

Oven

Cut into triangles and set aside. You can make the soup while its baking.

Ingredients you will need

Soup

Slice the fennel into pieces that will fit in a soupspoon. Melt the butter in a soup pot and add the vegetables and parsley. Season with a teaspoon of salt, toss them around to coat, and cook over medium heat for about 5 minutes.

Ingredients you will need

Vegetable

Parsley

Butter

Fennel

Salt

Soup

Equipment you will use

Pot

Add the almonds and saffron and cook for several minutes. Strain the stock. You should have about 6 cups, or a little less.

Ingredients you will need

Almonds

Saffron

Stock

Add the hot stock to the soup vegetables, bring it to a boil, then lower the heat and simmer for 20 minutes, or until the vegetables are soft but not mushy.

Ingredients you will need

Vegetable

Stock

Soup

Add the peas during the last 3 or 4 minutes. Taste for salt and season with pepper.

Ingredients you will need

Pepper