Fennel and Spinach Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 tuber / s fennel
- 400 g spinach leaves, fresh or frozen
- 2 cloves garlic
- 1 medium onion (s)
- 1 bunch parsley, smooth
- 1 tablespoon butter
- 200 g crème fraîche with herbs
- a bit salt
- vegetable broth
- Pepper, black, from the mill
- possibly grated parmesan
Print Recipe
Pin Recipe Instructions
- Wash and clean the fennel, cut into small pieces. Cook them in salted water for 15-20 minutes.
- In the meantime, peel the garlic and onion and dice finely. Sort and wash the fresh spinach or defrost frozen spinach according to the instructions. Wash the parsley, spin dry and roughly chop.
- Melt the butter in a saucepan. Sauté the onion and garlic until translucent. Add the dripping wet spinach and let it collapse.
- Put the fennel in a sieve, be sure to collect the cooking water.
- Add the fennel, parsley and crème fraîche to the spinach. Likewise, the fennel boiling water at will - I usually take everything.
- Then puree everything with the hand blender. If the soup is too thick for you, you can fill it up with a little vegetable stock. Season to taste with salt, pepper from the mill and - if you like - some grated Parmesan.
- The soup is - a little thicker - also a very tasty spaghetti sauce.
- It goes well with baguette and a fresh white wine.
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