Fennel cream soup recipe

Fennel Cream Soup recipe
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Ingredients
900 g | fennel |
2 | onions |
2 tbsp | butter |
1 l | vegetable stock |
300 g | single cream |
herb salt | |
pepper | |
40 g | pistachios, chopped |
Instructions
Set the fennel leaves aside and dice the fennel head. Dice the onion.
In a saucepan, melt the butter and sauté the onions until lucent. Add in the fennel and sauté for 1-2 minutes. Pour in the vegetable stock, cover and cook over low heat for 20 minutes.
Chop the fennel leaves. Whisk 100g of the single cream until stiff.
Purée the soup, stir in the remaining single cream and season to taste with herb salt and pepper.
Ladle the soup into 4 plates and garnish each with a small dollop of whipped cream, some fennel green and chopped pistachios.
Preparation time:
ca. 10 min
Cooking / Baking Time:
ca. 25 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Fennel cream soup recipe
Recipe type: xarchivex
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