in Soup Recipes

Fennel soup with Parmesan

updated

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Ingredients for 6 servings:

  • 1 vegetable onion(s)
  • 2 bulbs of fennel
  • 1 cup sour cream
  • 1 potato(s)
  • 4 garlic cloves
  • 1 tsp brown sugar
  • 80 g Parmesan, grated
  • 1 ½ liters vegetable broth
  • marjoram
  • Parsley
  • salt and pepper
  • some lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chop the fennel, onion, potato, and garlic into small pieces. Sauté in olive oil until lightly browned. Gradually add 1.5 liters of vegetable stock. Cook until the vegetables are thoroughly cooked. Then add the sour cream with spices, lemon juice, and sugar, and season to taste. Add 80 g of grated Parmesan cheese and finally, blend with a hand blender, then season to taste.

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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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