Saturday, March 3, 2007

Fennel Spinach Soup

Minestra di Finocchio e spinaci.

Ingredients: 4 cloves garlic, chopped fine
2 large Idaho potatoes, peeled and dice
4 tablespoons olive oil
2 large diced carrots, shredded
5 fresh bay leaves
salt and freshly ground pepper to taste
pinch of red pepper
1 pound fennel, diced fine ( leave the green part )
10 ounces corn kernels, frozen if needed
2 pounds spinach, shredded
10 ounces fresh peas, or frozen
2 tablespoons fresh basil or marjoram, chopped

Directions: In a large pot, lightly sauté the garlic and potatoes in the olive oil until golden, add the carrots and sauté 10 minutes longer. Add 6 quarts of boiling water, bay leaves and bring to boil. Add salt, freshly grounded pepper and red pepper and boil for 30 minutes. Add fennel, corn and cook an additional 15 minutes. Then add spinach, peas, and herbs and simmer for another 30 minutes.

Fennel Spinach Soup

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