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
-
15 minLunchegg, milk, flour, butter, Camembert, chives, mixed nuts,crêpes with camembert and chives -
15 minAppetizerquick-cooking rice, Galia melon, feta, hazelnut, olive oil, white balsamic vinegar, fresh mint, chili pepper,rice salad with melon, feta and chopped hazelnuts -
25 minAppetizerbaking flour, garlic, fresh ginger, lemon, spring / forest onion, olive oil, Dutch shrimp, crab, creme fraiche, hot pepper sauce, tomato ketchup, Red pepper,cauliflower tabouleh with crab and prawns -
30 minAppetizerEggs, ham, fresh chives, butter, green asparagus, old farmhouse cheese,green asparagus with farm ham and old cheese
Nutrition
80Calories
Sodium0% DV1.379mg
Fat12% DV8g
Protein2% DV1g
Carbs1% DV2g
Fiber44% DV11g
Loved it