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
-
40 minAppetizerRed peppers, garlic, chickpeas, Thai Fish Sauce (Nuac Nam), mild olive oil, shallot, sesame oil, roasted sesame seeds, cornstarch, teriyaki marinade, balsamic vinegar, giant scampi, peanut oil, Oyster sauce, iceberg lettuce,scampi with hummus and lukewarm sesame vinaigrette -
25 minLunchpeanut oil, olive oil, smoked bacon cubes, spring / forest onion, sauerkraut natural, paprika, chili powder, White wine, chicken bouillon, creme fraiche, smoked mackerel fillet,sauerkraut soup with smoked mackerel -
35 minAppetizeryellow peppers, fresh sardine fillets, sea salt, (freshly ground) pepper, olive oil, lemon juice, parsley, Red onion, oil to grease,grilled sardines with paprika -
20 minAppetizerpurple carrot, vinegar, sugar, tap water, orange, yogurt Greek style, mild olive oil, fresh mint, ensalada mixta, crayfish, shrimps, figs and seeds flatbreads,shrimp salad, crayfish and purple carrots
Nutrition
80Calories
Sodium0% DV1.379mg
Fat12% DV8g
Protein2% DV1g
Carbs1% DV2g
Fiber44% DV11g
Loved it