John Myers
Cheese Soup with Fennel
The perfect cheese soup with fennel recipe with a picture and simple step-by-step instructions.
- 2 Pc. Fennel bulbs with green
- 2 Pc. Garlic cloves
- 2 tbsp Oil
- 1 tbsp Flour
- 800 ml Vegetable broth
- 200 g Camembert
- 200 ml Whipped cream 10% fat
- Salt and pepper
- Freshly grated nutmeg
- Chili oil
- Wash and clean the fennel, remove the stalk, save the fennel greens for garnish. Cut the fennel into strips. Peel and finely chop the garlic. Sauté both in oil, sprinkle with flour, sauté for 1 minute while stirring, add the stock and simmer for 10 minutes . Cut the rind from the cheese, cut the cheese into small cubes, add it to the soup and let it melt. Beat the cream until it is semi-stiff. Season the soup with salt, pepper and nutmeg. Arrange the soup on plates, serve with the oil and the fennel greens.
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