Fennel – Bread – Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 ml vegetable stock
- 250 ml milk
- 600 g fennel
- 120 g bread (s), stale
- 2 tablespoon butter
- 1 small onion (s)
- 1 clove garlic
- some pepper
- possibly salt
- cream
- cheese, grated
Print Recipe
Pin Recipe Instructions
- Wash and prepare the fennel and cut into small pieces. Peel the onion and garlic and cut into small cubes. Dice the bread as well.
- Melt the butter in a saucepan and briefly sauté the onion and garlic in it. Add bread cubes and toast briefly. Add the fennel pieces and roast them briefly. Deglaze with the milk and stock. Bring the soup to the boil and simmer over a low heat for about 30 minutes. Then puree the soup and simmer for another 5 minutes. Season with pepper, possibly salt, and serve with cream and / or cheese.
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