Serves 4

3/4 fennel bulbs
1.5 litres vegetable stock (bouillon is best)
250g ricotta cheese
Extra virgin olive oil
Parmesan
Sour dough bread

Trim the fennel (keep the leaves to 1 side) and remove the tough outer layer.  With the base of the fennel on your board, slice into pieces about 1cm thick.

Bring stock to boil, add fennel and cook for about 20 minutes until tender.  Season with salt and pepper.

You can either cut the ricotta into strips and place on top of a toasted piece of sour dough bread or put the ricotta directly into your soup bowl (if not using bread). Then scoop out some fennel pieces from the stock and add on top of the bread and ricotta. Finally ladle in the stock. Drizzle with olive oil and sprinkle with parmesan and the reserved fennel leaves.