Wild Fennel Soup from Italian Regional Cookery by Valentina Harris

Name: Wild Fennel Soup from Italian Regional Cookery by Valentina Harris
Ingredients: 5 oz (150 g) unsalted butter; 4 oz (100 g) stracchino or Bel Paese cheese, thinly sliced; 1 large handful wild fennel or 4 bulbs cultivated fennel with as many leaves as possible; salt; 24–30 X 1 inch (2.5 cm) cubes white crustless bread

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Despite its title, this deliciously refreshing Sardinian soup works equally well with cultivated fennel. It’s a baked soup, with a delicate flavour, which makes

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Ingredients

5 oz (150 g) unsalted butter
4 oz (100 g) stracchino or Bel Paese cheese, thinly sliced
1 large handful wild fennel or 4 bulbs cultivated fennel with as many leaves as possible
salt
24–30 X 1 inch (2.5 cm) cubes white crustless bread