Fennel Soup

 

Fennel Soup
556 kcal

(1)

Difficulty:easy
Preparation:35 min
Ready in:35 min
Vegetable
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
556
28%
Protein
18 g
36%
Fat
28 g
35%
Added Sugar
0 g
0%
Carbohydrates
66 g
25%
Roughage
17 g
-
Saturates
5 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

1 kilogramFennel bulb with the fronds
1 bunchScallions
3 tablespoonschopped Parsley
6 tablespoonsOlive oil
1 small canChickpeas 240 g drained
Salt
freshly ground Pepper
4 slicesWhite bread
1small Garlic bulb cut crosswise
4 tablespoonsfreshly grated Pecorino cheese

Directions

1 Rinse and trim the fennel. Remove the fronds and set aside. Quarter and julienne the root. Rinse and trim the scallions, then thinly slice.
2 Sauté the vegetables in 4 tablespoons of the oil for 1 minute, stirring constantly. Add 1 1/4 L (approximately 1 1/4 quart) of boiling water, cover, and cook for 20 minutes over low heat. Rinse the chickpeas in a colander. Add to the soup with the parsley, then season to taste with salt and pepper. Chop the fennel fronds. Toast the bread slices in the olive oil on both sides until they begin to brown.  Remove from the pan and rub with the garlic. Divide the bread into soup bowl, sprinkle with the cheese, and top with the hot soup. Garnish with the fennel fronds and serve.
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(1)

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dirk
10/19/2018, 2:14 AM

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