John Myers
Fennel and Carrot Soup with Cross Bacon
The perfect fennel and carrot soup with cross bacon recipe with a picture and simple step-by-step instructions.
- 1 piece Fennel, about 350 gr.
- 2 piece Carrots, about 100 gr.
- 1 piece Leek, about 120 gr.
- 100 g Bacon cubes
- Clarified butter
- 1000 ml Vegetable broth ….. link see below …..
- Grana Padano Parmesan
- Salt
- Black pepper from the mill
- Chives
- Clean the fennel and give the fine greens separately, then halve, cut out the stalk. and then cut into fine strips. Clean the carrots and cut into thin slices. Rinse the leek, pat dry and cut into thin rolls. Finely dice the bacon
- Heat a little clarified butter and fry the bacon cubes until crispy, add the vegetable strips and fry them briefly. Then pour the hot vegetable stock and season with salt and pepper. Finely chop the fennel green and add it.
- Simmer on a low heat for about 15 minutes until the vegetables are soft. Then season again finely with the spices.
- In the meantime, grate some fresh Parmesan and cut a few thin rolls from the chives.
- Put in a soup cup, sprinkle with freshly grated Parmesan to taste and garnish with a little chives ….. enjoy your meal …..
- Basic recipe for my “grainy vegetable broth”
- I thank “Greeneye 1812” very much for the great photo of the cooking ….. I’m always happy when what I cook tastes good …;)))
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