in Soup Recipes

Fennel cream soup

updated

Spread the love

Ingredients for 2 servings:

  • 1 fennel bulb(s)
  • 1 parsnip(s)
  • 1 apple
  • 1 slice(s) ginger, thin
  • 300 ml beef broth
  • 1 lemon(s), organic
  • 1 tbsp goat’s cheese
  • 6 king prawns
  • some flowers, edible, e.g. borage, nasturtium
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

refined

Simmer the roughly chopped vegetables and fruit in the beef broth with salt, pepper, and the piece of ginger for about 20 minutes. Meanwhile, rinse the king prawns and, if frozen, thaw them. Puree the soup with the goat’s cheese and a little grated lemon zest, season with salt and pepper, if desired, and strain the soup through a sieve. Heat the soup again briefly with the king prawns. Cook the king prawns in the soup for about three minutes, divide between plates, and garnish with the edible flowers.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Tomato ketchup

Mettklößchen in a bed of kohlrabi