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
-
35 minAppetizerfrozen vegetable spring roll, vomited prunes without seeds, garlic, Red pepper, sunflower oil, ketjapmarinade, peanut butter,vegetable spring roll with spicy dip -
20 minAppetizerleeks, leeks, green bean, baking flour, root, fennel bulb, oil, smoked meat, celeriac, mustard dressing,palette of Dutch vegetables and crispy smoke -
12 minLuncholive oil, Red onion, garlic, washed fresh spinach, vegetable stock cube, avocado,the fast spinach avocado soup of leonie -
20 minAppetizerpotatoes, butter, onion, butter lettuce, watercress, chicken bouillon, Ardennes chicken roulade,butter soda with watercress
Nutrition
260Calories
Sodium0% DV0g
Fat35% DV23g
Protein6% DV3g
Carbs2% DV7g
Fiber0% DV0g
Loved it