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Cheese and Fennel Soup

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

Ingredients

for 4 servings
2
50 grams
5 tablespoons
150 milliliters
800 milliliters
freshly ground Pepper
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.

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