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Fennel Soup with Parmesan

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Soup
Cuisine European
Servings (Default: 6)

Ingredients

  • 1 vegetable onion (s)
  • 2 tuber / s fennel
  • 1 cup sour cream
  • 1 potato (s)
  • 4 clove (s) garlic
  • 1 teaspoon sugar, brown
  • 80 g parmesan, rated
  • 1 ½ liter vegetable stock
  • marjoram
  • parsley
  • salt and pepper
  • some lemon juice
Fennel Soup with Parmesan
Fennel Soup with Parmesan

Instructions

  1. Cut the fennel, green onion, potato and garlic into small pieces. Fry in olive oil until everything takes on a little color. Then gradually add 1.5 liters of vegetable stock.
  2. Cook until the vegetables are cooked through. Then add the sour cream with the spices, lemon juice and sugar and season to taste. Add 80 g of grated Parmesan and then whisk with the magic wand, season again to taste.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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