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Ingredients
for
4
Cheese and Fennel Soup
30 min., ready in 50 min.
Time:
Ingredientsfor
- Ingredients
- 2 Fennel bulb
- 50 grams butter
- 5 Tbsps Pastry flour
- 150 milliliters dry white wine
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- Nutmeg
- 400 grams Comté cheese (French raw milk cheese)
Preparation
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.