Fennel and Almond Soup with Pangrattato

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I found this recipe in a magazine while waiting to catch a plane.
This is a slightly different recipe to the one I read and as I didn't buy the magazine and I had to rely on my memory, which is not all that good lately. The thing that attracted me to this recipe was not only the use of fennel which I adore, but also the use of almond meal. 
I served it to my French class when they came to "chez moi" on Friday. It was a big hit and I really enjoyed eating it too. It is very low in fat and full of goodness. I am sure you will enjoy it. 


Here is the recipe for you.


Ingredients
Two tsp of fennel seeds
2 tbs of olive oil
1 onion finely chopped
2 garlic cloves
2 fennel bulbs finely chopped
1 celery stalk finely chopped.
3/4 of a cup almond meal
700ml vegetable stock


Pangrattato
1 ciabatta perferably day old
1/4 cup italian parsely
1/2 cup parmesan cheese 
1 garlic clove
Olive oil

Method
For soup
Heat a large saucepan and toast fennel seeds for about 2 minutes, until fragrant.
Add olive oil and heat for another minute, then add onion, garlic and fennel and celery stirring for 5 minutes. When tender add the almond meal and cook a further 2 minutes then add the hot vegetable stock. Reduce to a simmer and wait for all ingredients to be very soft.
Cool slightly then puree with a hand blender or put mixture into a blender, pulse until smooth.
If you prefer your soup fine in texture you can pour through a sieve.
For the Pangattato
Place Ciabatta in oven drizzled with oil and bake until golden and crunchy.
When cool pulse in a blender with garlic, parmesan cheese and parsely.


Ladle soup into bowls and decorate with Pangrattato. Serve immediately with crunchy bread.