Cheese and Fennel Soup

 

Cheese and Fennel Soup

(1)

Difficulty:easy
Preparation:30 min
Ready in:50 min
Vegetarian
Vegetable
egg-free
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Ingredients

For servings

2Fennel bulb
50 gramsButter
5 tablespoonsPastry flour
150 millilitersdry White wine
800 millilitersVegetable broth
Salt
freshly ground Pepper
Nutmeg
400 gramsComté cheese (French raw milk cheese)

Directions

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.
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dirk
10/19/2018, 2:15 AM

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