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Fennel Soup with Borage

Fennel Soup with Borage
195
calories
Calories
45 min.
Preparation
advanced
Difficulty

Ingredients

for 4 servings
250 grams waxy Potatoes
2 Fennel bulbs
1 Onion (and garlic)
1 tablespoon Butter (and olive oil)
1 liter Vegetable broth
1 bunch baby Borage Leaf
125 milliliters Whipping cream
Salt freshly ground pepper
Lemon juice
1 pinch grated Nutmeg
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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.