I owe a debt of gratitude for this soup to Chef Jules, owner of a now sadly defunct food blog called Gourmet A Go-Go. Not only a kind person, Chef Jules is a wonderful chef and shared this wonderfully elegant and creamy cannellini bean soup with a Fontina cheese, lemon and thyme gremolata. I tinkered with some of the ingredients from his original recipe — substituting fresh spinach for carrot, and a handful of dried red chilies instead of half a fresh one to give it a little extra kick. I wouldn't be at all embarrassed to serve this rich, attractive and delicious soup to anyone on any occasion. I dished this up with some arancini for a thoroughly satisfying meal. A purist would strain the puréed soup through a fine sieve, as Chef Jules had suggested, to give it a perfect creaminess, but I suppose I'm not really a purist, and I would hate to have lost those little green flecks of spinach besides.
I should add that this was the first time I've ever tried a gremolata, since they're more often made as a topping for Italian veal dishes, but it won't be the last. Gremolata would be a nice garnish for a variety of soups and even a nice topping for slices of crusty bread brushed with some olive oil and toasted under the broiler.
|Cannellini Bean Soup with Fontina Gremolata|
|Recipe by Lisa Turner|
Published on March 16, 2008
Simple, rich, creamy and elegant cannellini and tomato soup dressed with a Fontina, lemon and thyme gremolata
I'm sharing this soup with Proud Italian Cook for her "Festa Italiana" roundup.