Fennel Soup with Borage

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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)
1 serving contains
(Percentage of daily recommendation)
Calories195 kcal(9 %)
Protein4 g(4 %)
Fat14.3 g(12 %)
Carbohydrates13 g(9 %)
Author of this recipe:

Ingredients

for
4
Ingredients
250 grams
2
1
Onion (and garlic)
1 tablespoon
Butter (and olive oil)
1 liter
1 bunch
125 milliliters
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.