Filter
Reset
Sort ByRelevance
Quinnellope1
Fennel soup with cherry tomatoes
Tasty fennel soup with cherry tomatoes, onion, crème fraîche and chicken broth.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the fennel into small pieces. Keep the spicy fennel green for garnish.
-
Chop the onion. Heat the oil in a soup pan and fry the onion until golden brown.
-
Add the pieces of fennel and fry them for a few minutes.
-
Stir in the crème fraîche.
-
Pour in the stock.
-
Bring to the boil and let the soup cook gently for 10-15 min.
-
Puree the soup with a hand blender or in the food processor and season with (freshly ground) pepper.
-
Serve the soup in a deep plate and put a cherry branch on it.
-
Slice the retained fennel green. Sprinkle the soup with finely chopped fennel green.
-
55 minAppetizerpuff pastry, egg, sesame seeds, butter, onion, flour, mushroom broth, mushroom melange, fresh thyme leaves,tompoes of mushrooms -
25 minLunchbutter, onion, dried Provençal herbs, flour, milk, dark beer, cheddar cheese, sharp mustard, Worcestershire sauce, hearty white bread,welsh rarebit with onion rings and cheddar -
20 minAppetizerMihoen, medium oranges, fish sauce, sweet chilli sauce, fresh coriander, bunch onion, watercress, frozen shell shells,grilled shell shells with watercress and orange -
45 minAppetizerWhite wine vinegar, sunflower oil, peeled grannysmith, smooth mustard, honey, large leaves of lemon balm, asparagus, wholegrain sandwiches, sunflower oil, sesame oil, pickle, radishes, unpeeled grannysmith, lamb's lettuce, old bavarian cheese, small leaves of lemon balm,crunchy salad of asparagus, granny smith and lemon balm
Nutrition
160Calories
Sodium32% DV760mg
Fat20% DV13g
Protein6% DV3g
Carbs2% DV6g
Fiber12% DV3g
Loved it