Fennel soup with turmeric and Parmesan croutons

A leftovers recipe: I use the less attractive fennel parts. I cook the hearts in a pan with oil, pepper and salt, finishing with plenty of Grana shavings. The rest makes this comforting soup.

INGREDIENTS

FENNEL (trimmings from 5 bulbs)

POTATOES (3/4)

ONION (1)

SALT

PEPPER

EXTRA VIRGIN OLIVE OIL

BREAD FOR CROUTONS

GRATED PARMESAN

TURMERIC

There are no exact quantities; it depends on my trimmings. I wash well, discard damaged parts and keep stalks and fronds. I put plenty of extra virgin olive oil and chopped onion in a pan.

I sauté, add peeled chopped potatoes and fry for a few minutes.

I add chopped fennel, cover just with water and salt.

I cover and cook until potatoes and fennel are tender, then blend.

I sieve for smoothness and adjust salt. I put cubed bread on a baking-paper-lined tray and sprinkle with oil, turmeric and Parmesan.

I toast at 200°C until the croutons are crisp and golden.

I serve the boiling-hot soup with grated Parmesan, ground pepper, a drizzle of oil and croutons.