Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 fennel bulb, chopped
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the fennel and cook until softened, about 5 minutes.
4. Pour in the vegetable broth and diced tomatoes, and bring to a simmer.
5. Add the chopped artichoke hearts, thyme, oregano, salt, and pepper.
6. Simmer for 20 minutes.
7. Use an immersion blender or transfer the soup to a blender and blend until smooth.
8. Stir in the grated Parmesan cheese.
9. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4.
Nutritional information:
Calories per serving: 217
Fat per serving: 11g
Saturated fat per serving: 3g
Carbohydrates per serving: 22g
Fiber per serving: 8g
Protein per serving: 11g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- If you don't have fresh fennel, you can substitute with 1 teaspoon of fennel seeds.
Variations:
- Add cooked chicken or shrimp for a heartier soup.
- Use fresh tomatoes instead of canned.
- Add a splash of cream for a creamier soup.
Tips and tricks:
- To make the soup thicker, add a potato or two to the pot before blending.
- If you prefer a chunkier soup, don't blend it completely.
- Taste the soup before adding salt, as the Parmesan cheese can be salty.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until hot.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley, chopped
Pairings:
- Serve with a crusty bread for dipping.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Soup alla Canavese is a traditional Italian soup from the Piedmont region of Italy. It is typically made with onions, potatoes, and cabbage, but this recipe adds artichokes and fennel for a twist.
Flavor profiles:
This soup is savory and slightly sweet, with a hint of anise flavor from the fennel.
Serving suggestions:
Serve this soup as a starter or as a light meal on its own.
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Region: Italian