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Thecookandbaker
Fennel Soup
Fennel soup with leek and tomato.
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Ingredients
Directions
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Cut the fennel into pieces. Wash the leek and cut into rings. Halve and crush the garlic with a knife.
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Heat the oil in a pan. Fry the fennel, leek and garlic and cook over low heat for about 10 minutes.
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Add the water and crumble the bouillón tablets above it. Let the soup boil gently for about 15 minutes.
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Meanwhile, bring a saucepan of water to the boil.
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Carve the tomato crosswise at the bottom. Immerse them briefly. Take them out and immerse them in a bowl of cold water.
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Then remove the sheet with a knife or by hand.
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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.
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Bring the soup back to the boil. Season with salt, pepper and lemon juice. Scoop the tomato cubes through the soup.
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Garnish with fennel green. Serve immediately.
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Nutrition
80Calories
Sodium0% DV1.379mg
Fat12% DV8g
Protein2% DV1g
Carbs1% DV2g
Fiber44% DV11g
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