Filter
Reset
Sort ByRelevance
Charley Anderson Hodges
Fennel soup with beet oil
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Fry the onion in the oil for about 3 minutes.
-
Add the fennel to the onion. Fry the fennel on a low setting for a few minutes without discolouring.
-
Pour in the stock and simmer for 10-15 minutes.
-
Puree the beet with the olive oil for the beetroot oil and pour it through a tea strainer. Collect the red oil and keep it for later use.
-
Puree the soup completely. Beat the crème fraîche a little lumpy.
-
Season the fennel soup with salt and pepper. Divide the crème fraîche over bowls and pour the soup over it.
-
Finally pour a trickle of beet oil on the soup and sprinkle with fennel green.
Blogs that might be interesting
-
20 minAppetizerbacon, olive oil, onion, garlic, chicken broth tablet, garden peas, whipped cream,creamy pea soup with cat bacon -
25 minAppetizersurimi crab flake, crab stick, smoked salmon, Sesame seed, spring / forest onion, arugula, lemon, sesame oil, sunflower oil, peanut oil, lemon juice, soy sauce, garlic, fresh coriander, capers,salmon carpaccio with arugula and crab -
20 minAppetizerbread, semi-skimmed milk, almond shavings, Cherry tomatoes, grilled peppers, garlic, olive oil, smoked trout fillet,trout on toast -
30 minAppetizerzucchini, olive oil, onion, garlic, tomato cubes, vegetable stock, couscous, Pink shrimps,couscous with prawns
Nutrition
260Calories
Sodium0% DV0g
Fat35% DV23g
Protein6% DV3g
Carbs2% DV7g
Fiber0% DV0g
Loved it