Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large fennel bulb, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/2 cup Morlacco di Grappa cheese, grated
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh fennel fronds for garnish
Special Equipment Needed:
- Blender or immersion blender
Step-by-Step Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped fennel, onion, and garlic to the pot and sauté until the vegetables are soft and translucent.
3. Add the grated Morlacco di Grappa cheese to the pot and stir until melted.
4. Pour in the chicken or vegetable broth and bring the mixture to a boil.
5. Reduce the heat and let the soup simmer for 20 minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the heavy cream.
8. Season the soup with salt and pepper to taste.
9. Serve the soup hot, garnished with fresh fennel fronds.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 240
Fat: 18g
Carbohydrates: 12g
Protein: 6g
Sodium: 800mg
Substitutions for ingredients:
- Morlacco di Grappa cheese can be substituted with any hard, sharp cheese such as Parmesan or Pecorino Romano.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add diced potatoes to the soup for a heartier texture.
- Top the soup with croutons or toasted bread for added crunch.
- Use vegetable broth to make the soup vegetarian.
Tips and Tricks:
- To make the soup extra creamy, add an additional 1/4 cup of grated cheese.
- For a smoother texture, strain the soup through a fine-mesh sieve before serving.
- Use a sharp knife to chop the fennel bulb to prevent bruising.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
Serve the soup in individual bowls and garnish with a swirl of olive oil and a sprinkle of grated cheese.
Garnishes:
Fresh fennel fronds, croutons, toasted bread, grated cheese, olive oil
Pairings:
- Serve the soup with a side of crusty bread or a salad for a complete meal.
- Pair the soup with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested Side Dishes:
- Crusty bread
- Mixed green salad with a light vinaigrette dressing
- Roasted vegetables
Troubleshooting Advice:
- If the soup is too thick, add additional broth or water until desired consistency is reached.
- If the soup is too thin, simmer the soup for an additional 10-15 minutes to reduce and thicken.
Food Safety Advice:
- Make sure to cook the soup to a temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Morlacco di Grappa is a type of cheese made in the Veneto region of Italy. It is a hard, sharp cheese that is often grated and used in soups and pasta dishes.
Flavor Profiles:
The soup has a creamy, cheesy flavor with a subtle hint of fennel.
Serving Suggestions:
Serve the soup as a first course for a dinner party or as a comforting meal on a chilly evening.
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Region: Italian