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
-
25 minSmall dishRed onion, garlic, clove, cinnamon powder, nutmeg, ginger powder (djahé), lemon, olive oil, chicken breast, tortilla wrap,khoubiz djaaj mishwi -
20 minAppetizerwinter carrot, oil, orange juice, chicken bouillon, fresh beef soup balls, freshly ground black pepper, whipped cream,carrot soup with meatballs -
40 minLuncholive oil, onion, paprika, garlic, breakfast bacon, Red pepper, yellow bell pepper, brown lentils, orange lentils, tomato cubes, vegetable stock, chicken bouillon, leaf parsley,Lentil Soup With Bacon Bits -
30 minAppetizerolive oil, Red onion, Red pepper, thyme, dried thyme, vegetable stock, ciabatta Bread, Pesto, Parmesan cheese, creme fraiche,paprika soup with pesto crostini
Nutrition
80Calories
Sodium0% DV1.379mg
Fat12% DV8g
Protein2% DV1g
Carbs1% DV2g
Fiber44% DV11g
Loved it