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Ingredients
for
4
Fennel Soup with Spinach and Feta
20 min., ready in 40 min.
Time:
Ingredientsfor
- Ingredients
- 2 Fennel bulb
- 3 handfuls Spinach
- 3 shallots
- 4 Tbsps olive oil
- 1 Tbsp brown sugar
- 300 milliliters dry white wine
- 500 milliliters Vegetable broth
- salt
- freshly ground peppers
- 30 grams Pine nuts
- 50 grams Feta
- 1 lemon (zest)
Preparation
1.
Rinse, trim and cut fennel into strips. Remove fennel fronds and set aside for garnish. Rinse and trim spinach. Remove thick center ribs and cut into strips. Peel and thinly slice shallots.
2.
Heat oil in a saucepan. Add fennel and shallots and sauté until soft. Sprinkle with sugar and cook until caramelized. Add white wine and broth. Season with salt and pepper. Simmer over low heat, about 15 minutes.
3.
Meanwhile, toast pine nuts in a dry pan. Crumble feta. Add spinach to soup and cook about 2 minutes. Season with salt and pepper. Ladle soup into bowls, sprinkle with pine nuts, feta and lemon zest. Garnish with reserved fennel fronds.