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 minAppetizermix for small pancakes, milk, egg, oil, ripe avocados, sour cream, lemon juice, fresh basil, fresh coriander, smoked salmon, lumpfish caviar black, smoked chicken fillet strips,blinis with avocado cream and salmon
-
40 minAppetizeronion, traditional olive oil, chilled pumpkin pieces, diced chipotle pepper, water, chicken broth tablet, grilled red peppers in a pot, canned corn, black beans, creme fraiche,spicy full moon pumpkin soup
-
35 minSmall dishcrumbly potato, feta, chives, egg, sunflower oil, flour,potato cookies with feta
-
15 minAppetizercranberrypaté, creme fraiche, unroasted walnuts, white casino bread, rucolasla melange, honey mustard dressing,cranberrypaté balls
Nutrition
80Calories
Sodium0% DV1.379mg
Fat12% DV8g
Protein2% DV1g
Carbs1% DV2g
Fiber44% DV11g
Loved it