John Myers
Belly Soup with Lifebuoy (Uwe and Iris)
The perfect belly soup with lifebuoy (uwe and iris) recipe with a picture and simple step-by-step instructions.
- 450 g Fennel bulb
- 800 ml Vegetable broth
- 10 Fennel seeds
- 200 ml Cream
- 30 g Cold butter
- 2 tbsp Brown butter
- 1 disc Ginger
- 1 Msp Orange peel
- 1 tbsp Oil
- 8 Pc. Rostbratwurst
- Chili powder
- Clean the fennel, wash it, cut it in half and cut into thin slices along with the stalk. Put the fennel greens aside. Put the fennel with the broth and the fennel seeds in a saucepan and simmer just below the boiling point for about 15 minutes more than simmer until it is soft.
- Take a third of the fennel out of the soup with the slotted spoon and set aside. Add the cream, the cold and the brown butter to the soup and puree everything with the hand blender.
- Peel and slice the garlic. Mix the ginger and curry powder into the fennel soup and let it steep for a few minutes. Add the orange peel. Season the fennel soup with salt and a pinch of chili powder and pour through a sieve that is not too fine.
- Heat the oil in a pan and fry the grilled sausages in it over medium heat until golden brown. Remove, cut in half lengthways as desired and drain on kitchen paper.
- Place the fennel set aside in pre-warmed deep plates. Foam the soup with the hand blender, spread around the fennel and serve the sausages on top. Serve the soup garnished with the fennel greens.
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