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Fennel soup with smoked trout and shrimps
 
 
4 ServingsPTM35 min

Fennel soup with smoked trout and shrimps


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Directions

  1. Keep the fennel green apart and cut the fennel bulb into pieces or narrow rings.
  2. 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.
  3. Puree the soup with a hand blender. Stir in the cream and bind the soup with cornstarch, diluted with a little soup.
  4. Cut the fennel green fine above the soup and scoop the trout with the shrimp through the soup.

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Nutrition

280Calories
Fat28% DV18g
Protein38% DV19g
Carbs3% DV8g

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