Jamie Oliver's Sweet Fennel Soup with Croutons
4 servings
70 minutes
Jamie Oliver's sweet fennel soup with croutons is an elegant dish of European cuisine, infused with the warmth and tenderness of aromatic ingredients. This soup transports us to cozy rural homes in Italy, where sweet fennel pairs with the velvety texture of cannellini beans. Garlic and onion caramelized in olive oil add depth to the flavor, while yogurt brings a light tanginess. Golden croutons made from ciabatta soaked in egg, cheddar cheese, and spicy chili flakes create a perfect contrast – crispy and rich. This soup is not only nourishing but also warms and energizes, suitable for both a cozy family lunch and an exquisite gastronomic presentation. The magnificent combination of flavors makes it a true culinary masterpiece.
1
Finely chop a couple of garlic cloves, a couple of onions, and a couple of fennel bulbs.
- Garlic: 2 cloves
- Onion: 2 heads
- Fennel: 2 heads
2
Sauté everything in a large pot with good olive oil. Stir constantly over medium heat, then switch to low, cover, and simmer for half an hour. Add a little water if necessary.
- Olive oil: to taste
3
Add a can of cannellini beans with their juice and ¾ liter of boiling water to the sautéed vegetables.
- Cannellini beans: 400 g
4
Cook on low heat for about 20 minutes, then blend with a hand blender. Keep warm.
- Vegetable stock cube: 1 piece
5
Slice the ciabatta and dip it in a mixture of eggs, cheddar cheese, chili flakes, and crushed fennel seeds. Fry the bread in olive oil until golden.
- Ciabatta: 100 g
- Chicken egg: 2 pieces
- Cheddar cheese: 50 g
- Chili pepper: 0.5 teaspoon
- Fennel seeds: 1 teaspoon
- Olive oil: to taste
6
Serve the soup seasoned with yogurt and remaining chili flakes, accompanied by toasted bread.
- Plain (natural) yoghurt: 4 teaspoons
- Chili pepper: 0.5 teaspoon
