Zuppa Del Giorno Recipe

Time2h

Serves4

Chilled Fennel and Spring Onions Soup, Toasted Hazelnuts, Speck Powder, Mint, Olive Oil Powder

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Ingredients

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1
Prepare the Vegetables
Chop the fennel bulb and spring onions finely and set aside.
2
Cook the Vegetables
In a pot, heat olive oil over medium heat. Add the chopped fennel and spring onions, season with salt and pepper, and sauté until softened, about 5 minutes.
3
Blend the Soup
Add the vegetable broth and mint leaves to the pot. Bring to a simmer and cook for an additional 10 minutes. Remove from heat and let cool slightly before blending until smooth.
4
Chill the Soup
Refrigerate the blended soup for at least 2 hours or until well chilled.