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 minAppetizerorange, whipped cream, garlic, medium sherry, butter, Parmesan cheese, pappardelle, black pepper,pappardelle with orange cream -
25 minAppetizercucumber, avocado, olive oil, garlic, shallot, tomato, lemon juice, vegetable stock, low-fat yogurt, cayenne pepper, paprika, smoked salmon, dill, flat leaf parsley, breadstick,cucumber soup with salmon and avocado -
25 minAppetizerfresh thyme, portobello mushrooms, garlic, traditional olive oil, Conference pears, unroasted walnuts, salad croutons natural, Roquefort blue veal cheese 52, rucolasla melange,portobello filled with blueberry cheese -
40 minAppetizershallot, Red wine vinegar, lime, soy sauce, lemon, flat leaf parsley, black pepper, ice cubes, oysters,oysters with vinaigrette
Nutrition
260Calories
Sodium0% DV0g
Fat35% DV23g
Protein6% DV3g
Carbs2% DV7g
Fiber0% DV0g
Loved it