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8
first-course servingsEasy
Published 1998
This pale soup has an intriguing sweetness from the ricotta behind the lightly anise flavor of the fennel. It can be served hot as well as cold.
In a medium stockpot, bring the stock to a boil. Add the fennel, cover, and return to a boil. Lower the heat and simmer, covered, for about 25 minutes, or until the fennel is soft. Pour into a sieve set over a bowl. Reserve the liquid and fennel separately.
In a food processor, purée the fennel, stopping once to scrape down the sides of the bowl. Add the ricotta and process until smooth