Contents
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Ingredients
- 2 small Fennel fresh
- 400 ml Vegetable stock
- 200 ml Cream
- 1 pinch Turmeric
- Salt and pepper
Instructions
- Chop the fennel and fry it in a little clarified butter. Deglaze with the broth, season and let simmer until soft.
- Purée with the magic wand, add the cream and season again to taste.
Nutrition
Serving: 100gCalories: 119kcalCarbohydrates: 2.2gProtein: 2gFat: 11.5g