Fennel Soup from Avignon

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 kg fennel
  • 300 g potato (s), floury cookin
  • 3 clove (s) garlic
  • 1 onion (s)
  • 1 bay leaf
  • 2 tablespoon butter
  • 1 apple, sour
  • 3 tablespoon parsley, chopped
  • Salt and pepper, whiter
Fennel Soup from Avignon
Fennel Soup from Avignon

Instructions

  1. Clean, wash and cut the fennel bulbs into small pieces, wash and chop the fennel greens and set aside. Wash, peel and cut the potatoes into small cubes, peel the garlic and onion and dice finely.
  2. Bring everything except the fennel greens in 1 liter of water with 1 teaspoon of salt and the bay leaf to a boil over medium heat and cook covered on a low flame for about 50 minutes.
  3. Peel, core and grate the apple. Melt the butter and fry the fennel greens together with the chopped parsley for about 5 minutes.
  4. Take the bay leaf out of the soup, strain it through a fine sieve and put it back into the pot. Stir the grated apple and the fried herbs into the soup, season with salt and white pepper and serve immediately.

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