Filter
Reset
Sort ByRelevance
Debbie.wacker
Fine fennel soup with multigrain pistolets
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the shallots.
-
Cut the cheese into very small cubes.
-
Cut the stems and the green of the fennel tubers.
-
Finely chop the green.
-
Arrange the top 2 centimeters of both fennel tubers on a mandolin or with a cheese slicer in wafer-thin slices.
-
Cut the rest of the fennel tubers into cubes.
-
Heat 3/5 of the butter in a soup pot, shovel the shallot, fennel cubes and curry powder through and gently soften the mixture.
-
Pour in the stock and cook the fennel gently in 10 minutes.
-
In the meantime, heat the remaining butter in a frying pan and fry the slices of smoked meat.
-
Drain them on kitchen paper and break them into shots.
-
Mash the fennel and broth with the hand blender to a smooth, lightly bound soup and add some salt and freshly ground pepper.
-
Spoon the soup into deep plates and divide the shaved fennel with the cheese cubes in the middle.
-
Put the scotches of smoked meat in them and sprinkle the fennel green over it.
Blogs that might be interesting
-
25 minLunchmayonnaise, lemon, fresh dill, coarse sea salt, multigrain bakers' spots, vine tomatoes, smoked trout fillet, lamb's lettuce,trout roll with lemon mayo
-
20 minLunchtraditional olive oil, grilled eggplant, mesclun salad, smoked salmon pieces, honny cress, yoghurt dressing,citymoms honnysalad
-
15 minLunchnectarine, mango, parma ham, prosciutto crudo, fresh basil, honey, mustard, lemon juice, lemon zest, sunflower oil,orange fruit salad with parma ham
-
245 minLunchflour, instant yeast, anise stick, cardamom, vanilla sugar, orange, orange juice, big eggs, egg yolk, sugar, butter, kirsch, warm milk, egg, salt,tsouréki, Greek Easter bread
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it