Cheese and Fennel Soup

Name: Cheese and Fennel Soup
Total time: 50 min
Yield: 4
Ingredients: 2 Fennel bulbs; 50 grams Butter; 5 tablespoons Pastry flour; 150 milliliters dry White wine; 800 milliliters Vegetable broth; Salt; freshly ground Pepper; Nutmeg; 400 grams Comté cheese (French raw milk cheese)

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easy

Difficulty

30 min.

Preparation

ready in 50 min.

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Ingredients

Preparation

Ingredients

for 4 servings

Fennel bulbs

50 grams

Butter

5 tablespoons

Pastry flour

150 milliliters

dry White wine

800 milliliters

Vegetable broth

Salt

freshly ground Pepper

Nutmeg

400 grams

Comté cheese (French raw milk cheese)

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Preparation

Preparation steps

Step 1/2

Trim fennel, rinse and quarter. Remove core and cut the fennel bulb into small pieces. Chop the leaves. In a saucepan, heat the butter, add fennel bulb, sauté briefly, dust with the flour and pour in the wine. Gradually add the vegetable broth, whisking vigorously so that no lumps form.

Step 2/2

Add salt, pepper and nutmeg and simmer for 10-15 minutes over medium heat. Grate 200 grams (approximately 7 ounces) of cheese, stir into soup and season again. Dice the remaining cheese and mix into the soup. Place the soup in soup bowls and serve sprinkled with fennel leaves.