Fennel soup
If different food textures in one dish are not a problem, combine with trout dumplings (or other fish-inspired additions) for a classic and delicious dish.
Ingredients
- 750 g fennel, prepared and chopped
- 2 shallots, finely chopped
- 100 g potatoes (floury variety works best), peeled and chopped
- rapeseed oil
- 750 ml vegetable stock
- 100 ml cream
- finely grated zest of 1 lemon
- 200 ml crème fraiche
- salt, white pepper to taste
Method
- Gently heat oil in a saucepan. Add shallot, fennel and potato pieces, sweat for 10 minutes while stirring occasionally. Add vegetable stock and cream, bring to the boil. Reduce heat slightly and simmer for 30 minutes, until all vegetable pieces are soft. Remove from heat, blend to a smooth consistency. Pass through a fine-meshed sieve, add grated lemon zest and crème fraiche, season to taste.