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Fennel Soup
 
 
4 ServingsPTM40 min

Fennel Soup


Fennel soup with leek and tomato.

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Directions

  1. Cut the fennel into pieces. Wash the leek and cut into rings. Halve and crush the garlic with a knife.
  2. Heat the oil in a pan. Fry the fennel, leek and garlic and cook over low heat for about 10 minutes.
  3. Add the water and crumble the bouillón tablets above it. Let the soup boil gently for about 15 minutes.
  4. Meanwhile, bring a saucepan of water to the boil.
  5. Carve the tomato crosswise at the bottom. Immerse them briefly. Take them out and immerse them in a bowl of cold water.
  6. Then remove the sheet with a knife or by hand.
  7. 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.
  8. Bring the soup back to the boil. Season with salt, pepper and lemon juice. Scoop the tomato cubes through the soup.
  9. Garnish with fennel green. Serve immediately.


Nutrition

80Calories
Sodium0% DV1.379mg
Fat12% DV8g
Protein2% DV1g
Carbs1% DV2g
Fiber44% DV11g

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