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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
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