The Weekend is Here ... Relax!
Everyday Divas Celebrations
with Mimi and Sue
A Chilly Spring Weekend Meal
Make your soup the day before you are going to serve it. It tastes better the second day.
Clean and chop. Set aside.
Cut off the roots at the bottom. Cut off the green tops. Halve lengthwise and thoroughly rinse. Cut thinly crosswise. Set aside.
Peel and chop. Set aside.
Peel and dice. Set aside.
Peel and mince. Set aside.
Heat 2-3 tbsp extra virgin olive oil in a deep stock pot. When shimmering add celery, leek, onion and carrot dice. Sauté until tender, about 8 minutes. Add garlic and sauté another two minutes.
Peel and slice to 1/4 inch thickness. Set aside.
Scrub with a vegetable brush and cut lengthwise in half and then crosswise into 1/2 inch thickness. Set aside.
Scrub with a vegetable brush and cut crosswise into 1/2 inch thickness. Set aside.
Peel and cut in half and then cut into 1/2 inch thickness. Set aside.
Rinse, dry and coarsely chop. Set aside.
Scrub with vegetable brush. Cut off stalks, cut off bottoms cut in half, lay flat side down and thinly slice.
Add all the vegetables plus 2 bay leaves to the stock pot. Pour in 32 oz of vegetable or chicken stock. Bring to a boil, reduce to simmer and simmer until all the vegetables are tender. Remove the bay leaves. With an immersion blender, blend the soup. Season to taste with salt and pepper. Pour into a plastic container, seal and refrigerate.
To serve the soup, reheat and stir in 2-3 tbsp chopped flat leaf parsley. Grate parmigiano reggiano and serve on the side in a bowl. Grill or toast bread brushed with a little olive oil.
Arrange your charcuterie on the table, serve everything at once and dig in!
I would make garlic bread to serve with this soup.
I would also be tempted to add pernod enhance the fennel flavors.