Dominique Rizzo | Bespoke Food Tours

Need some culinary inspiration?

Download my FREE recipes
Check “My Taste of Sicily” Cookbook
  • About Me
    • Testimonials
    • Media Appearances
  • Food Tours
    • 2024 Sicily
    • 2024 Salina & The Aeolian Islands
    • 2024 Puglia
    • 2024 Morocco
  • Work With Me
    • Cooking Classes
    • Cooking Demonstrations
    • Recipe Development
  • Recipes
  • Blog
  • Contact
0

Fennel and lemon soup with citrus and olive gremolata

4

Easy

Prep 20min Cook 40min

Fennel and lemon soup with citrus and gremolata combines the subtle liquorice flavour of fennel with the zing of the olives for a very tasty entrée.

Soup Ingredients

  • 100ml vegetable stock, home made
  • 6 spring onions or shallots
  • 250g fresh fennel, trimmed, cored and thinly sliced (medium sized bulbs)
  • 250g potato, peeled and diced
  • 2 tsps. lemon juice
  • 750ml vegetable stock, home made

Gremolata Ingredients

  • 2 garlic cloves, finely chopped
  • 1/4 cup Italian flat leaf parsley finely chopped
  • 10 kalamata olives, deseeded and chopped, finely
  • 10 green olives, deseeded and chopped, finely
  • 1 long red chilli, deseeded and finely chopped
  • 2 tsps. lemon zest
  • 2 tsps. orange zest
  • Salt and pepper

Recipe Steps

Heat the 100ml of vegetable stock in a large saucepan and add the sliced spring onions, cook for 5-10 minutes until they begin to soften.

Add in the thinly sliced fennel and the potato and the lemon juice. Cook this mix for 5 minutes until the fennel begins to soften.

Pour in the stock and bring the soup to the boil. Turn down the heat and simmer for approximately 20 minutes or until the potatoes and fennel are tender.

Puree the soup and pass through a strainer to remove any stringy bits of fennel.

Return the soup back to the pan and season with salt and pepper.

For the Gremolata

Place the finely chopped garlic into a small bowl; add in the lemon and orange zest, finely chopped parsley and finely chopped olives and chilli. Stir to combine and set aside in the fridge until ready to use.

Serve soup garnished with a spoonful of olive gremolata.

Email me the receipe

  • info@dominiquerizzo.com
  • 07 3267 1667
Facebook Youtube Linkedin Instagram
Quick Links
  • About
  • Food Tours
  • Buy Cookbook
  • Cooking Classes
  • Recipes
  • Work With Dom
  • Blog
  • Contact
  • About
  • Food Tours
  • Buy Cookbook
  • Cooking Classes
  • Recipes
  • Work With Dom
  • Blog
  • Contact
Get 7 FREE Recipes

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.