Fennel Soup with Borage
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
195
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 195 kcal | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 14.3 g | (12 %) | ||
| Carbohydrates | 13 g | (9 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams waxy potatoes
- 2 Fennel bulb
- 1 onion (and garlic)
- 1 Tbsp butter (and olive oil)
- 1 l Vegetable broth
- 1 bunch baby Borage Leaf
- 125 milliliters Whipped cream
- Salt freshly ground pepper
- lemon juice
- 1 pinch grated Nutmeg
Preparation steps
1.
Peel potatoes, rinse and dice. Clean, rinse and chop fennel.
2.
Peel onion and garlic. Heat butter and olive oil in a large saucepan and saute onion and garlic for a few minutes. Add potatoes and fennel and cook briefly. Add broth and simmer, covered, for 30 minutes.
3.
Rinse borage, pluck of leaves and shake dry. Set some leaves aside and add the rest to the soup about 5-10 minutes before the end of cooking, then puree soup.
4.
Add cream to the soup and heat through. Season with salt, pepper, lemon juice and nutmeg. Chop remaining borage leaves finely. Sprinkle soup with borage and serve.
