in Soup Recipes

Fennel and carrot cream soup

updated

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Ingredients for 2 servings:

  • 50 g leek
  • 150 g fennel
  • 150 g carrot(s)
  • 150 ml cream
  • 550 ml broth
  • e.g. salt and pepper
  • chili powder
  • 2 tbsp croutons
  • 1 tbsp almonds, chopped, roasted
  • n. B. herbs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

with croutons and almonds as topping

Clean and roughly chop the vegetables, then cook in the broth in a pressure cooker for 5 minutes. Add the cream and puree everything. Season with salt, pepper, and chili. Serve on plates. Sprinkle with croutons, almonds, and herbs.

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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.

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