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Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a soup pot, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the fennel, onion, celery, carrots, garlic and bay leaf; season with salt and pepper and cook until the vegetables are softened, 10 minutes. Add the chicken broth and bring to a boil. Stir in the egg noodles and cook until al dente, about 10 minutes.

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  • Preheat the broiler. Using a food processor, combine the cheese, nuts and butter. Lightly toast the ciabatta halves under the broiler for about 2 minutes. Spread the cheese mixture on the toast and melt under the broiler. Cut into eighths.

  • Discard the bay leaf; sprinkle the fennel fronds on the soup. Add the lemon peel. Ladle the soup into bowls and serve with the toasts for dunking.

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