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Debbie.wacker
Fine fennel soup with multigrain pistolets
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Ingredients
Directions
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Chop the shallots.
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Cut the cheese into very small cubes.
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Cut the stems and the green of the fennel tubers.
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Finely chop the green.
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Arrange the top 2 centimeters of both fennel tubers on a mandolin or with a cheese slicer in wafer-thin slices.
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Cut the rest of the fennel tubers into cubes.
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Heat 3/5 of the butter in a soup pot, shovel the shallot, fennel cubes and curry powder through and gently soften the mixture.
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Pour in the stock and cook the fennel gently in 10 minutes.
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In the meantime, heat the remaining butter in a frying pan and fry the slices of smoked meat.
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Drain them on kitchen paper and break them into shots.
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Mash the fennel and broth with the hand blender to a smooth, lightly bound soup and add some salt and freshly ground pepper.
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Spoon the soup into deep plates and divide the shaved fennel with the cheese cubes in the middle.
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Put the scotches of smoked meat in them and sprinkle the fennel green over it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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