If the heat keeps up we may get some early tomatoes!
The Pappa al Pomodoro is back on the menu!
To stay cool, nothing does it like a good chilled soup.
To stay cool, nothing does it like a good chilled soup.
FENNEL & DILL CHILLED SOUP
3 Fennel bulbs
2 Spring Onions or a buch or scallions
Small bunch of dill or baby dill
Extra Virgin Olive oil
Salt & Pepper to taste
Cut the bulb onions in thin slices including half of the green leaves
Place in a pot with olive oil to cover bottom of pot, add salt and cook on very low heat until the onion is translucent and soft.
Clean the fennel, cut out any bruised part, chop and add tot he pot.
Cook on low heat for about 10 minutes, add half of the dill and cook for 2 more minutes. Cover with hot water (just enough to cover vegetables) and bring to a boil. Cook until the fennel is soft when poked with knife or fork.
Chill.
Put cold soup in a blender and blend until completely smooth.
Taste for salt level and if you need to add, add to blender and pulse a couple of times.
plate and decorate with a drizzle of extra virgin olive oil and chopped dill and if you like a touch of freshly ground black pepper.
Buon Appetito.
2 Spring Onions or a buch or scallions
Small bunch of dill or baby dill
Extra Virgin Olive oil
Salt & Pepper to taste
Cut the bulb onions in thin slices including half of the green leaves
Place in a pot with olive oil to cover bottom of pot, add salt and cook on very low heat until the onion is translucent and soft.
Clean the fennel, cut out any bruised part, chop and add tot he pot.
Cook on low heat for about 10 minutes, add half of the dill and cook for 2 more minutes. Cover with hot water (just enough to cover vegetables) and bring to a boil. Cook until the fennel is soft when poked with knife or fork.
Chill.
Put cold soup in a blender and blend until completely smooth.
Taste for salt level and if you need to add, add to blender and pulse a couple of times.
plate and decorate with a drizzle of extra virgin olive oil and chopped dill and if you like a touch of freshly ground black pepper.
Buon Appetito.
For more recipes, buy the Sardegna book!
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