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Here are the ingridients that are required to cook a remarkably good Fennel & Corn Minestra Soup:
- Take 1 can of Cannellini Beans (15 oz).
- Use 3 cloves of garlic , minced.
- Get 1 of corn ear of.
- You need 1 of fennel medium bulb.
- You need 1 of leek small.
- Use 1 of potato small purple.
- Provide 1/2 tsp of fennel seeds.
- Use 1 cup of buttermilk.
- Prepare 4 oz of Pasta Ditalini.
- Use 1/3 cup of parmesan grated.
- Provide 1/8 tsp of fennel pollen.
Ready with the ingridients? Here are the sequences on cooking Fennel & Corn Minestra Soup:
- 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..
- Add the potatoes to the boiling water and cook for 3-5 minutes until tender. Drain and rinse with cold water. Set aside..
- 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..
- 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..
- Once the soup is boiling, add the pasta and stir. Cook for 8-10 minutes until the pasta is cooked..
- 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!.
- Ladle the soup into a bowl and top with the potato relish. Serve while hot and enjoy!.
Learn about the potential risks & side effects here. 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 is one of the most underutilized vegetables I can think of, and it also happens to be one of my Fennel leaves can be chopped up and used to flavor any number of dishes, either hot or cold. Common fennel is a sun-loving perennial, while Florence fennel is an annual grown from seed Fennel leaves and fruit can both be dried, and the leaves can also be frozen.
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