Filter
Reset
Sort ByRelevance
Thecookandbaker
Fennel Soup
Fennel soup with leek and tomato.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the fennel into pieces. Wash the leek and cut into rings. Halve and crush the garlic with a knife.
-
Heat the oil in a pan. Fry the fennel, leek and garlic and cook over low heat for about 10 minutes.
-
Add the water and crumble the bouillón tablets above it. Let the soup boil gently for about 15 minutes.
-
Meanwhile, bring a saucepan of water to the boil.
-
Carve the tomato crosswise at the bottom. Immerse them briefly. Take them out and immerse them in a bowl of cold water.
-
Then remove the sheet with a knife or by hand.
-
Remove the seeds and cut into cubes. Purée the soup in a food processor or with a hand blender and strain the soup over a pan.
-
Bring the soup back to the boil. Season with salt, pepper and lemon juice. Scoop the tomato cubes through the soup.
-
Garnish with fennel green. Serve immediately.
Blogs that might be interesting
-
45 minAppetizeronions, Red wine vinegar, olive oil, thyme, lamb's lettuce, blue cheese,salad with roasted onions and blue cheese -
45 minAppetizerEggs, butter or margarine, flour, milk, red salmon, tomato ketchup, lemon juice, cayenne pepper, salt, chives, butter or margarine to grease,Salmon souffle -
15 minAppetizerbalsamic vinegar, garlic, portobello mushrooms, olive oil, bluefin cheese,portobello mushrooms with balsamic syrup and roquefort -
65 minAppetizerartichoke hearts, thyme, flat leaf parsley, lemon, extra virgin olive oil, garlic,marinated artichoke hearts
Nutrition
80Calories
Sodium0% DV1.379mg
Fat12% DV8g
Protein2% DV1g
Carbs1% DV2g
Fiber44% DV11g
Loved it