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LIZA111
Fennel soup with smoked trout and shrimps
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Ingredients
Directions
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Keep the fennel green apart and cut the fennel bulb into pieces or narrow rings.
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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.
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Puree the soup with a hand blender. Stir in the cream and bind the soup with cornstarch, diluted with a little soup.
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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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