Ingredients
Soup Base
- 2-4 level teaspoons fennel seeds
- 1 --- onion large
- 3 cloves garlic
- 2 --- fennel bulbs
- 75 grams almond meal
- 700 g vegetable stock
Garnish
- 1 clove garlic
- 5 g parsley leaf
- 114 gram parmesan
- 1 heaped tablespoon lemon juice
- 1 some olive oil
- some balsamic vinegar
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I'm cooking this todayRecipe's preparation
Place fennel seeds on TMX - roast on 100 for 10 minutes at speed 1
Add onion, garlic and fennel - pulse to speed 4 for 3 secondss
add a tablespoon of oil.
10 minutes/100 degrees/speed 1
Add almond meal and stock
15 minutes/100 degrees/speed 1
Let it cool for a couple of minutes
PULSE to blendGARNISH
Blitz til blitzy
Sprinkle on top - drizzle a tiny bit ofolive oil and balsamic vinegar
Soup Base
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Delicious soup. It was a hit at home. It tastess really fancy, but it is so easy to make Important to make the garnish before starting with the soup though. I only had one fennel bulb, so added one large carrot when chopping the veggies.
I have served this with fried crumbled bacon sprinkled on top. Rather tasty!
Sue
This was delicious. So easy and good for you. Thanks for sharing. Ill be making this again for sure. Hopefully they'll be enough to freeze for leftovers next time!
Delicious. I made the almond meal first from whole almonds (about 4 sec on speed 10) and it gave a nice nutty, coarse texture to the soup. I was restricted with time so just used grated parmesan as garnish and it was yummy.
This was really yummy (I didn't make the garnish). I realised after I started that I didn't have any fennel seeds so used cumin seeds which gave it a really nice flavour (it probably overpowered the fennel a bit though!). But the texture and flavour was great
This was surprisingly yummy. I really didn't think it would be this good, sprinkled with Parmesan, olive oil, lemon juice and balsamic glaze. I will definitely make again.
Love this recipe. I used fennel leaves as well as the bulb and gave the soup a georgous color.
Perfect! Probably more 3 servings as a main and 6 as a starter. Will be making this again soon.
Wow! Something really tasty to make with a fennel bulb. Even the kids liked it.
I was surprised how yummy this actually was!! A real hit with everyone, nice flavour and great consistency... Delicious!!
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