Good Idea to Serving Perfect Fennel & Corn Minestra Soup

Hoping to eat Fennel & Corn Minestra Soup a luxurious restaurant's, but for some reasons are not able to go to restaurants. This page gonna guide you with helpful ways on producing a Fennel & Corn Minestra Soup like a famous chef made.

We hope you got benefit from reading it, now let's go back to fennel & corn minestra soup recipe. To make fennel & corn minestra soup you only need 11 ingredients and 7 steps. Here is how you do it.

To cook an unforgettable Fennel & Corn Minestra Soup, below are the ingridients needed:

1. Use 1 can of Cannellini Beans (15 oz).
2. Use 3 cloves of garlic , minced.
3. Provide 1 of corn ear of.
4. You need 1 of fennel medium bulb.
5. Provide 1 of leek small.
6. Prepare 1 of potato small purple.
7. Prepare 1/2 tsp of fennel seeds.
8. Provide 1 cup of buttermilk.
9. You need 4 oz of Pasta Ditalini.
10. Provide 1/3 cup of parmesan grated.
11. Prepare 1/8 tsp of fennel pollen.

After readying the ingridients, now you are ready to make your appetizing Fennel & Corn Minestra Soup by following the procedures on this section:

1. Bring a medium pot of salt water to boil. Drain and rinse beans. Mince garlic. Cut the kernels off the corn and save the cob for the stock! Pick off the fennel fronds (green thin strings) from the bulb and thinly slice the stems and small dice the bulb. Cut the dark top and root off the leek and cut in half lengthwise. Rinse with water to get rid of any dirt. Thinly slice leeks. Dice the potato with the skin into small cubes..
2. Add the potatoes to the boiling water and cook for 3-5 minutes until tender. Drain and rinse with cold water. Set aside..
3. In a large pot, heat 2 tsp of olive oil on medium heat until hot. Add garlic, fennel stems, diced fennel bulb, leek and fennel seeds and season with salt and pepper. Cook while stirring for 4 minutes..
4. Add the corncob, buttermilk, beans, 2.5 cups of water, half the corn kernels, and half the parmesan cheese to the large pot and stir. Bring to a boil..
5. Once the soup is boiling, add the pasta and stir. Cook for 8-10 minutes until the pasta is cooked..
6. While the soup cooks, in a small bowl, mix the potatoes, fennel fronds, fennel pollen, rest of the corn kernels and parmesan cheese with a glug of olive oil and stir. Salt and pepper to taste. This is your relish!.
7. Ladle the soup into a bowl and top with the potato relish. Serve while hot and enjoy!.

People who are allergic to plants such as celery, carrot. Fennel Description Fennel (Foeniculum vulgare ), also known as F. officinale, is a member of the Umbelliferae (Apiaceae) or carrot family, along with dill (Anethum graveolens ), caraway (Carum carvi. The fennel flavor spectrum is wide: either it's full-on anise—that pungent kick of black licorice flavor that you hated as a kid and now kind of dig since Fennel is as fennel does. It's here to make you happy. Fennel provides relief from anemia, increases brain functioning, strengthens the immune system, and treats diarrhea.

Recipe : Fennel & Corn Minestra Soup

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