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Cheese and Fennel Soup

5
Average: 5 (1 vote)
(1 vote)
Cheese and Fennel Soup
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
0
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Ingredients

for
4
Ingredients
2
50 grams
5 tablespoons
150 milliliters
800 milliliters
freshly ground Pepper
400 grams
Comté cheese (French raw milk cheese)

Preparation steps

1.

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.

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.