By Valentina Harris
Despite its title, this deliciously refreshing Sardinian soup works equally well with cultivated fennel. It’s a baked soup, with a delicate flavour, which makes it rather unusual.
Pre-heat the oven to gas mark 4, 350°F (180°C).
Wash and trim and finely slice the fennel, cover with cold water, add a large pinch of salt and cook on top of the stove for about 10 minutes or until tender. Don’t drain. Fry the bread in about two thirds of the butter until cris