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Fennel Soup With Garlic Croutons

American.Gourmet's picture
Ingredients
  Fennel bulb 7 Ounce (200 Gram, 1 Small Size)
  Onion 1 Small, chopped
  Chicken stock 1⁄2 Pint (300 Milliliter)
  Milk 1⁄2 Pint (300 Milliliter)
  Lemon juice 1 Teaspoon
  Natural yogurt/Single / soured cream 3 Tablespoon
  Egg yolk 1
  Garlic croutons 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Cut the green sprigs of the fennel and keep aside for garnish.
2) Chop the remaining fennel bulb.

MAKING
3) In a saucepan, place the onion with stock and seasoning.
4) Add the chopped fennel.
5) Boil the stock.
6) Cover the saucepan and cook on low heat for 30 minutes until tender.
7) Leave the stock to cool.
8) In a blender, puree the mixture and sieve in a clean pan.
9) In the soup add milk and lemon juice.
10) In a small mixing bowl, blend egg yolk with yogurt with little soup liquid.
11) Stir the egge mixture into soup pan.
12) Heat the soup but do not boil.
13) Prepare the croutons while soup is heating through.
14) Adjust the seasoning in the soup.

SERVING
15) Reheat the soup.
16) In soup bowl, pour the soup and garlic croutons and garnish with fennel.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Fennel
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
3

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