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Fennel soup


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Ingredients

4 person(s)

Fennel soup

  • 80 g Butter
  • 2 fennel bulbs, Sliced
  • 2 leeks, Sliced
  • 2 level tsp fennel seeds
  • 5 g apple cider vinegar
  • 1000 g water
  • 20 g Vegetable stock paste
  • 2 clove garlic
  • 2 red potatoes, Cut into quarters
  • Yoghurt, sour cream or parmesan, To garnish
  • 4 Pancetta Slices, Fried until crisp, cooled and crumbled
  • pinch of salt
  • 6
  • 7
    Preparation
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  • 9
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Recipe's preparation

    Soup method
  1. 1. Add fennel slices, garlic and leeks, chop Speed 7 for 3 seconds
    2. Add butter and sauté 3 minutes, 100 degrees, speed 2
    3. Add fennel seeds, vinegar, water, potatoes stock paste and cook 20 minutes, 100 degrees, speed 2.
    4. Blend for 1 minute gradually increasing speed for 5 to 9.
    5. Serve with a dollop of yoghurt, sour cream or parmesan and sprinkle with crumbled pancetta and snipped fennel leaves.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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