Filter
Reset
Sort ByRelevance
Plaidpenguin
Fennel soup with mozzarellacrostini
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Remove the stems and green from the fennel bulb. Keep the fennel green and cut the tuber into narrow strips. Smother the fennel briefly in 2 tablespoons of olive oil.
-
Pour in the stock, add the pasta and simmer for 12-14 minutes.
-
Heat the oven grill. Cut the ciabatta bread into four. Sprinkle the bread with the rest of the olive oil and roast just under the oven grill.
-
Place the slices of mozzarella on top and let the cheese melt slightly. Divide the tomato strips over it.
-
Garnish the soup with fennel green and basil leaves. Serve with the crostini.
Blogs that might be interesting
-
15 minLunchChinese coal, fresh ginger, peanut oil, vegetarian basic pieces, soy sauce less salt, cucumber, radish,cabbage wraps with vegage chop, cucumber and radish
-
10 minLunchlime, cucumber, sesame crispbread, chicken breast, mustard, sesame oil, soy sauce,crispbread with chicken breast and cucumber salad
-
30 minLunchSushi rice, pandan rice, egg, chives, peanut oil, salmon fillet, nori-sheet, coriander, mayonnaise, wasabi, grated horseradish,japanese rice sandwich
-
15 minLunchBrie, shaved almonds, mixed leaf lettuce, lamb's lettuce, cherries without seeds, olive oil, red fruit vinegar, Red wine vinegar, honey, cinnamon powder,salad with warm brie, cherries and cinnamon dressing
Nutrition
270Calories
Sodium0% DV0g
Fat26% DV17g
Protein18% DV9g
Carbs6% DV19g
Fiber0% DV0g
Loved it