Ingredients
| 30 ml | Extra virgin olive oil |
| 1 | Onion, medium, diced |
| 2 stalks | Celery, sliced |
| 1 kg | Fennel bulb, trimmed, washed and diced (Main) |
| 500 g | Agria potatoes, peeled and diced |
| 8 | Garlic cloves, peeled and cut in half |
| 1 to taste | Salt |
| ¼ cup | Fennel seeds, toasted and ground in a mortar with the whole black peppercorns |
| 5 | Black peppercorns, whole |
| 500 ml | Vegetable stock, or chicken stock |
| 80 g | Aged cheddar cheese, shaved or Grana Padano |
| 6 slices | Ciabatta bread, 1 cm thick, toasted |
Directions
- Put the olive oil in a large soup pot over medium heat, add the onion and celery and cook until translucent.
- Add the chopped fennel and season with salt.
- Cook gently for about 10 minutes or until the vegetables are soft.
- Add the potatoes, garlic and the ground fennel and peppercorns.
- Add the stock and bring to a boil. Cover and simmer for about 40-45 minutes.
- Blend the soup until smooth with a blender. Return to the pot.
- Warm through, add salt and pepper to taste and serve. Or chill and serve cold.
- Sprinkle the cheese equally between the toasted ciabatta.
- Put into a preheated oven 180 degC until the cheese has melted.
- Serve hot with soup.This soup can be reheated the next day.