Since none of us wanted to make lettuce soup, I'm submitting this recipe as a more appealing springtime alternative. It is from The New England Kitchen by Jeremy Sewall and Erin Byers Murray, a beautiful book that I still haven't cooked anything out of. This soup looks fussy but intriguing, and I'm willing to give it a try.
6 slices prosciutto (optional)
2 bunches spring onions (about 6 onions)
1 fennel bulb, top removed
3 tablespoons canola oil
1 small Yukon gold potato, peeled and cut into 1-inch pieces
2 cup vegetable stock
3 ounces finely grated Parmesan cheese plus a rind
1 cup heavy cream
2 sprigs fresh thyme
1 fresh bay leaf
1 tablespoon freshly squeezed lemon juice
Salt and ground pepper
Preheat the oven to 350 degrees. If using the first ingredient, line a baking sheet and lay the prosciutto on it, then cover with a piece of parchment. Place a second dish of some sort on top to keep the prosciutto from curling. Bake for 4 to 6 minutes, until crips. Let cool, then remove each piece with a spatula.
Cut the spring onions into rounds up to the dark green part. Cut the fennel in half, remove the core, then cut fennel into 1-inch pieces.
Heat oil in a large saucepan. Stir in fennel, onion, and potato, and cook until the vegetables become translucent. Add the stock and Parmesan rind and simmer gently for 5 minutes. Add cream, thyme, and bay leaf. Continue to simmer for 15 more minutes. Remove from heat.
Puree the soup until smooth, then pour through a fine-mesh sieve and return to saucepan. Just before serving, bring to a boil, then remove from the heat and whisk in all but 2 tablespoons of the grated cheese. Season with the lemon juice, salt, and pepper. Allow the soup to sit for 2-3 minutes, then whisk again to ensure the cheese is fully melted and incorporated.
Serve with soup with prosciutto garnishes and sprinkle with the remaining Parmesan.
6 slices prosciutto (optional)
2 bunches spring onions (about 6 onions)
1 fennel bulb, top removed
3 tablespoons canola oil
1 small Yukon gold potato, peeled and cut into 1-inch pieces
2 cup vegetable stock
3 ounces finely grated Parmesan cheese plus a rind
1 cup heavy cream
2 sprigs fresh thyme
1 fresh bay leaf
1 tablespoon freshly squeezed lemon juice
Salt and ground pepper
Preheat the oven to 350 degrees. If using the first ingredient, line a baking sheet and lay the prosciutto on it, then cover with a piece of parchment. Place a second dish of some sort on top to keep the prosciutto from curling. Bake for 4 to 6 minutes, until crips. Let cool, then remove each piece with a spatula.
Cut the spring onions into rounds up to the dark green part. Cut the fennel in half, remove the core, then cut fennel into 1-inch pieces.
Heat oil in a large saucepan. Stir in fennel, onion, and potato, and cook until the vegetables become translucent. Add the stock and Parmesan rind and simmer gently for 5 minutes. Add cream, thyme, and bay leaf. Continue to simmer for 15 more minutes. Remove from heat.
Puree the soup until smooth, then pour through a fine-mesh sieve and return to saucepan. Just before serving, bring to a boil, then remove from the heat and whisk in all but 2 tablespoons of the grated cheese. Season with the lemon juice, salt, and pepper. Allow the soup to sit for 2-3 minutes, then whisk again to ensure the cheese is fully melted and incorporated.
Serve with soup with prosciutto garnishes and sprinkle with the remaining Parmesan.
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