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JANE HUEY
Fennel soup with grilled portobello
A tasty Italian recipe. The vegetarian appetizer contains the following ingredients: olive oil, balsamic vinegar, garlic (finely chopped), dried Italian culinary herbs, portobello (mushrooms), fennel tubers, risotto rice, herbal broth (from tablet) and extra virgin olive oil with truffle flavor (250 ml bottle).
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Ingredients
- 6 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic finely chopped
- 1 tablespoon dried Italian culinary herbs
- 2 x 2 portobello mushrooms
- 3 fennel tubers
- 50 g risotto rice
- 1 liter herbal broth from tablet
- 1 tablespoons extra virgin olive oil with truffle flavor bottle of 250 ml
Kitchen Stuff
Directions
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Stir in a bowl 4 tablespoons of olive oil with the vinegar, half of the garlic and a tablespoon of Italian herbs into a marinade.
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Cut the portobello into thin slices and scoop them through the marinade.
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Let them stand for at least 1 hour and put them in the refrigerator until use.
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Cut the fennel tubers into small cubes and finely chop the green.
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Heat 2 tablespoons of oil in a large soup pot and fry the fennel with the rest of the garlic on low heat for 5-8 minutes.
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Spoon the rice and the rest of the Italian herbs through the fennel and fry for 1 minute until the rice grains shine.
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Add the stock and the fennel green and cook the whole until tender in 20 minutes.
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Purée the soup with the hand blender (or in the food processor) to a smooth soup.
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Heat the grill pan and toast the portobello slices (in parts) brown in 2-3 minutes.
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Spoon the soup into deep plates and put a stack of portobello slices in the middle.
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Drizzle some truffle oil into the soup and season with salt and (freshly ground) pepper.
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For an extra festive effect, garnish with puffed noodles (see tip)..
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Nutrition
170Calories
Sodium0% DV4.222mg
Fat22% DV14g
Protein6% DV3g
Carbs2% DV7g
Fiber32% DV8g
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