John Myers
Fennel Riesling Foam Soup with Side Dish of Crispy Biscuits
The perfect fennel riesling foam soup with side dish of crispy biscuits recipe with a picture and simple step-by-step instructions.
- 0,5 Pc Fennel bulb cut without the stalk
- 0,5 Pc Chopped onion
- 2 Pc Small potatoes grated
- 0,5 Lt Chicken bouillon
- 3 Dl Riesling white wine
- 2 Dl Cream
- Fat, salt, pepper
- 1 role Puff pastry
- 1 Pc Egg cracked
- 100 Gr Finely chopped walnuts
- 1 El Honey
- 1 El Ketchup
- Chili powder. sea-salt
- 1 Dl Whipped cream, chives
- Put the fennel, onions and potatoes in the fat (light). Deglaze with the bouillon and boil until soft. Add the cream and white wine, purée finely with a blender and strain through a sieve. Do not boil any more! Mix the egg, honey ketchup and chilli pepper. Spread the puff pastry with the mixture and sprinkle with the nuts. Roll up both sides towards the middle and cut the resulting double roll into 1 cm slices. Place the slices on a covered baking tray, sprinkle with sea salt and bake for 15 minutes at 220 °.
- Before serving the soup, fold in the whipped cream and again foam it up well with the blender and sprinkle with chives. Easy to prepare but guaranteed 100% success !!!!! En good !!!!!!!
- The puff pastry is placed on the side of the soup cups!
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