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Fennel Cheese Soup

5 from 4 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 48 kcal

Ingredients
 

  • 2 Fennel bulb, approx. 300 g
  • 1 Onion, a small one
  • 1 Clove of garlic
  • Sunflower oil
  • 200 ml White wine
  • 1200 ml Vegetable stock
  • 150 g Hard cheese, a mild one
  • 100 ml Creme fraiche Cheese
  • Black pepper from the mill
  • Salt
  • Pernod
  • Dill or chives

Instructions
 

  • Clean the fennel bulb and cut out the stalk. Then cut into fine strips or use a vegetable slicer on a fine setting. Peel the onion and garlic and finely dice only the onion.
  • Heat some sunflower oil in a suitable saucepan and sweat the vegetables briefly. Deglaze with the wine and let reduce briefly. Then pour in the vegetable stock and cook the vegetables until soft on medium heat.
  • In the meantime, grate 2/3 of the cheese (I had a mild Appenzeller) and cut the rest into very small cubes and set aside.
  • Now pour the soup through a sieve into another pot or fish out the vegetables !! and mix with the grated cheese and keep warm in the preheated oven at 100 °.
  • Bring the soup to the boil again briefly and take it off the stove. Stir in the crème fraîche and the cheese cubes and season with Pernod, pepper and salt,

to dish out

  • Put the vegetable and cheese mixture in a soup cup and pour the hot broth over it, garnish with a little chives or dill ...... enjoy your meal.

Nutrition

Serving: 100gCalories: 48kcalCarbohydrates: 1gProtein: 1.6gFat: 3.1g
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Written by John Myers

Professional Chef with 25 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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