Cheese and Fennel Soup
(1 vote)
(1 vote)
easy
Difficulty
30 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for 4 servings- 2
- 50 grams
- 5 tablespoons
- 150 milliliters
dry White wine
- 800 milliliters
- freshly ground Pepper
- 400 grams
Comté cheese (French raw milk cheese)
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.