by Jennifer Ann
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my 18 recipes »
Jennifer Ann's Notes:
1-2 tablespoon olive oil Ask a question about this ingredient
1 medium yellow onion, chopped Ask a question about this ingredient
1 large shallot, sliced Ask a question about this ingredient
1/4 fennel bulb, slivered Ask a question about this ingredient
2 cloves of garlic, minced Ask a question about this ingredient
1 small bunch of fresh thyme, tied in a bundle with kitchen string Ask a question about this ingredient
4 cups chicken stock Ask a question about this ingredient
3 cups white beans, cooked Ask a question about this ingredient
1/4 cup fennel bulb, diced Ask a question about this ingredient
1-2 rinds of parmesan reggiano Ask a question about this ingredient
1 tablespoon heavy cream (optional) Ask a question about this ingredient
1 teaspoon fresh thyme leaves Ask a question about this ingredient
salt and freshly ground pepper, to taste Ask a question about this ingredient
heat olive oil over medium-high heat in a Dutch oven; add onion, shallot, slivered fennel, salt and pepper, and cook until soft; add garlic, and bundle of thyme, and cook, stirring constantly, until very fragrant (about 1-2 minutes)
Ask a question about this stepadd chicken stock, beans, diced fennel, and parmesan wedges; simmer for about 30 minutes to blend flavors, stirring occasionally to lace the melting parmesan threads through the soup.
Ask a question about this stepturn off heat; remove bundle of thyme, and give it a good shake over the soup to release any loose leaves, then discard; remove parmesan rinds, and set aside.
Ask a question about this stepusing an immersion blender, pulse the soup until about 1/2 of the beans are just barely pureed (be careful not to overblend, or your soup may become pasty)
Ask a question about this stepstir in cream, and return parmesan wedges to soup; ladle into bowls, and top with ground pepper and fresh thyme leaves
Ask a question about this step
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
