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
-
12 minLunchbutter, smoked salmon pieces, creme fraiche, egg, White bread,oeuf and cocotte with salmon
-
20 minAppetizerpeanut oil, olive oil, spring / forest onion, fresh ginger, tomato paste, chicken bouillon, meat tomato, fresh coriander,tomato broth with spring onion and coriander
-
10 minAppetizertomatoes, rucola lettuce, sandwich spread salmon, salmon chips, white-casino bread,salmon tomatoes
-
30 minAppetizerWhite asparagus, garnish almonds, onion, anchovy fillets (can), salt, olive oil, garlic, chicken broth tablet, lemon juice, sugar, (freshly ground) black pepper,asparagus with almond sauce
Nutrition
280Calories
Fat28% DV18g
Protein38% DV19g
Carbs3% DV8g
Loved it