Fennel Soup with Kick
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon olive oil
- 2 tuber / s fennel, cut into small pieces
- 1 shot Pernod
- 0.1 liter white wine, dry
- salt
- sugar
- a little cayenne pepper
- 0.5 liter ½ vegetable stock
- 2 dashes cream
- 1 teaspoon lemon juice
- 1 slice / n toast bread, whole grain, diced into small pieces
- 1 tablespoon olive oil
- 1 clove garlic, unpeeled
Print Recipe
Pin Recipe Instructions
- Heat the oil in a saucepan, add the fennel, deglaze with the Pernod and the white wine. Add the spices and enough stock to just cover the fennel.
- Cover and cook until soft (approx. 10 - 15 minutes), mix finely in a saucepan with a hand blender. Add the cream and lemon juice and season to taste.
- In the meantime, heat the oil in a pan. Fry the clove of garlic and the bread cubes until crispy. Serve extra with the soup.
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