Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g fennel bulb (s)
- 300 g sweet potato (s)
- 1 shallot (s)
- 1 liter vegetable stock
- 1 teaspoon fennel seeds
- 25 cl crème fraîche
- 2 tablespoon olive oil
- pepper
Print Recipe
Pin Recipe Instructions
- Clean the fennel and cut into smaller pieces. Peel and dice the potato. Finely chop the shallot. Crush the fennel seeds in a mortar.
- Sauté vegetables and fennel seeds in olive oil for 5 minutes. Pour in the stock and simmer for 20 minutes until the vegetables are soft. Mix with a hand blender and, if necessary, pass through a sieve. Add the crème fraîche and mix again. Season with pepper and garnish with a little fennel green.
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