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 minLunchegg, milk, cream, oil, butter, smoked salmon, ricotta, dill, lemon,omelet with smoked salmon and ricotta -
15 minLunchcooked beet, spring / forest onion, balsamic vinegar, extra virgin olive oil, rolmops herring, arugula,beet carpaccio with rocket and rolmops -
30 minLunchpine nuts, tomato stew, feta, dried oregano, egg, flour, bread-crumbs, frying oil,croquettes of tomato stew with feta and pine nuts -
30 minAppetizerfilo pastry, olive oil, protein, whipped cream, paprika, mayonnaise, cucumber, Dutch shrimp, arugula,Dutch shrimp cocktail in a crispy tray
Nutrition
260Calories
Sodium0% DV0g
Fat35% DV23g
Protein6% DV3g
Carbs2% DV7g
Fiber0% DV0g
Loved it