Ingredients125g parsley 1tbsp olive oil 2 Fennel bulbs, chopped (fronds reserved) 1 onion, chopped sea salt and freshly ground pepper 2 garlic cloves. crushed 3 cups chicken stock 200g spinach leaves grated zest of 1 lemon and a squeeze of its juice 4 tbsp ricotta crushed dried chillies to serve
Method 1. Separate parsley leaves from the stalks. Chop half the parsley stalks and discard the rest. 2. Heat the oil in a large saucepan over medium heat. Add the chopped fennel, onion and parsley stalks and season with salt and pepper. Cook for 8 minutes, until softened, then add the garlic and cook another 2 minutes. 3. Pour in the stock, bring to a boil then add parsley leaves and spinach. Stir until wilted. 4. Blend with a hand held blender or bench top food processor. 5. Return to pan and add the squeeze of lemon juice. Adjust seasoning to taste. 6. Ladle into bowls and top each with 1 tbsp ricotta, a grating of the lemon zest, reserved fennel fronds and a little dried chilli.