Filter
Reset
Sort ByRelevance
LIZA111
Fennel soup with smoked trout and shrimps
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Keep the fennel green apart and cut the fennel bulb into pieces or narrow rings.
-
Heat the olive oil in a soup pot and fry the shallots and garlic for 2 minutes. Add the fennel and stir-fry for another 2 minutes. Pour in the stock and simmer for 10 minutes.
-
Puree the soup with a hand blender. Stir in the cream and bind the soup with cornstarch, diluted with a little soup.
-
Cut the fennel green fine above the soup and scoop the trout with the shrimp through the soup.
Blogs that might be interesting
-
70 minAppetizeregg yolk, (butter) puff pastry, coarse sea salt, Belle de Boskoop apple, onion, olive oil, mushroom mix, chestnut mushrooms, garlic, fresh parsley,crunchy mushroom sandwich
-
25 minAppetizerbutter, shallot, sage, garlic, chicken liver, dry white wine, mascarpone, pistachios, olive oil, parma ham, puff pastry, egg,sfoglia con crema fegato *
-
25 minAppetizerpotatoes, pomodoriomatics, vegetable stock, green beans, fresh basil, garlic, fresh thyme leaves, olive oil, White beans,vegetable soup with pistou
-
10 minAppetizerCastello blue 70, White wine vinegar, extra virgin olive oil, Spinach, peeled walnuts, pan tostado,spinach salad with bluefin cheese
Nutrition
280Calories
Fat28% DV18g
Protein38% DV19g
Carbs3% DV8g
Loved it