Gremolata is a parsley and lemon peel mixture commonly used in Italy with osso buco.
Recipe information
Yield
Serves 4
Ingredients
Soup
2 tablespoons olive oil
2 cups finely chopped fennel bulb
1 28-ounce can Italian-style tomatoes, drained, juices reserved
2 2/3 cups chicken stock or canned low-salt broth
1/4 cup fresh lemon juice
Gremolata
2 tablespoons chopped fresh parsley
2 tablespoons chopped fennel fronds
4 teaspoons minced garlic
1 1/2 teaspoons grated lemon peel
Preparation
For soup:
Step 1
Heat oil in heavy large Dutch oven over medium heat. Add chopped fennel bulb; sauté until tender but not brown, about 6 minutes. Add drained tomatoes; sauté 5 minutes. Add reserved tomato juices, stock and lemon juice. Cover; simmer 15 minutes. Puree soup in blender in batches until smooth. Return to pan. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
For Gremolata:
Step 2
Mix all ingredients in small bowl.
Step 3
Bring soup to simmer. Ladle into bowls. Stir spoonful of gremolata into each bowl and serve.
