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
-
180 minAppetizerwhite gelatin, whipped cream, dried tarragon, grated mature cheese, fresh chives, fresh basil, crayfish, lemon juice, walnut oil,spice pannacotta with crayfish -
25 minLunchmussel, spring / forest onion, White wine, White bread, lemon, Pesto, garlic, olive oil, Parmesan cheese, coarse sea salt,gratinated mussels with pesto -
15 minAppetizertraditional olive oil, fresh spinach, poultry feast, water, Grana Padano cheese, fresh basil, Greek yogurt 10%,spinach soup -
30 minAppetizeronion, oil, fennel bulb, vegetable stock of 1 tablet, cooked beet, extra virgin olive oil, creme fraiche,fennel soup with beet oil
Nutrition
80Calories
Sodium0% DV1.379mg
Fat12% DV8g
Protein2% DV1g
Carbs1% DV2g
Fiber44% DV11g
Loved it