Vegetable Soup With Fennel Herbs And Parmesan Broth Recipe
Ingredients
| Extra virgin olive oil | 2 Tablespoon | |
| Garlic | 4 Clove (5gm), minced | |
| 3 carrots, halved lengthwise and thinly sliced crosswise | ||
| 2 celery ribs, halved lengthwise and thinly sliced crosswise | ||
| 2 leeks, white parts only, halved lengthwise and thinly sliced crosswise | ||
| 1 fennel bulb halved, cored and thinly sliced | ||
| Tomato | 1 Medium, diced | |
| Bay leaves | 2 | |
| Water | 6 Cup (16 tbs) | |
| One 3-inch square Parmigiano-Reggiano rind | ||
| Parsley | 1 Tablespoon, chopped | |
| Basil | 1 Tablespoon, chopped | |
| Ground pepper | 1 To taste | |
| 1/4 cup freshly grated | ||
| Parmigiano-Reggiano cheese | ||
| Salt | To Taste | |
Directions
1. Heat the olive oil in a large soup pot. Add the garlic and cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the carrots, celery, leeks and fennel and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the tomato and bay leaves and cook until the vegetables are tender, about 5 minutes. Add the water and the cheese rind and bring to a simmer. Cover partially and cook over moderately low heat until very tender, about 30 minutes.
2. Discard the cheese rind and bay leaves. Stir in the parsley and basil and season the soup with salt and pepper. Ladle into bowls, sprinkle with the grated cheese and serve.
2. Discard the cheese rind and bay leaves. Stir in the parsley and basil and season the soup with salt and pepper. Ladle into bowls, sprinkle with the grated cheese and serve.
Chef
