Creamy fennel soup
Except for the stems, you can use everything from the fennel.
The tuber is spicy sweet and tastes like anise, you can also use the stems (garnish and flavor enhancer) and the herb (salads and garnish).
Fennel is often prepared in combination with fish.
Fennel is rich in vitamin C, iron and fiber and is low in calories.
The specific anise aroma is due to anethol, a substance that stimulates appetite and promotes the expulsion of gases that form during the digestive process.
Preparation:
Peel the onion and chop finely.
Peel the potatoes and carrots and chop finely.
Clean the fennel and chop finely.
Fry the onion in some butter or oil.
Add the potato pieces, carrots and fennel along with the broth.
Cook the soup for about 25 minutes.
Blend the soup finely and add the cream.
Season to taste with salt and pepper.
Allow the soup to boil a little longer.
Enjoy!
Ingredients:
- 1 fennel
- 4 thick carrots
- 1 onion
- 2 potatoes
- 1 liter of vegetable broth
- 250 ml of cream
- Pepper and salt