Fine Fennel Soupwith Scallops and Saffron

Name: Fine Fennel Soup
Total time: 1 h
Yield: 2
Cuisine: French
Ingredients: 1 Fennel bulb (300 grams); 2 small Potatoes (about 100 grams); 2 small Shallots; 2 tablespoons Olive oil; 1.5 cups Chicken broth; 1 pinch Saffron thread; 1 Bay leaf; 5 tablespoons Soy creamer; Salt; Pepper; 4 scallops (ready to cook, with roe); 1 tablespoon Anisette (to taste)

Fine Fennel Soup - Fine Fennel Soup - A refined, stimulating appetizer for a romantic menu — Fine Fennel Soup - A refined, stimulating appetizer for a romantic menu

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Calories:	223 kcal
Difficulty:	easy
Preparation:	30 min
Ready in:	60 min

Low-sugar

low-carb

Vitamin-rich

Mineral-rich

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	223 kcal	(11%)
Protein	9 g	(18%)
Fat	15 g	(19%)
Carbohydrates	9 g	(3%)
Added Sugar	0 g	(0%)
Roughage	8 g	(27%)
Vitamin A	1.2 µg	(0%)
Vitamin D	1 µg	(20%)
Vitamin E	11.5 mg	(96%)
Vitamin B1	0.2 mg	(18%)
Vitamin B2	0.1 mg	(7%)
Niacin	2.5 mg	(16%)
Vitamin B6	0.2 mg	(14%)
Folate	96 µg	(48%)
Pantothenic Acid	0.5 mg	(8%)
Biotin	4.1 µg	(8%)
Vitamin B12	0.8 µg	(32%)
Vitamin C	75 mg	(94%)
Potassium	643 mg	(32%)
Calcium	196 mg	(25%)
Magnesium	76 mg	(20%)
Iron	4.1 mg	(29%)
Iodine	30 µg	(20%)
Zinc	1 mg	(10%)
Saturates	2 g
Uric Acid	71 g
Cholesterol	33 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

½	Fennel bulb (300 grams)
1	small Potatoes (about 100 grams)
1	small Shallots
1 tablespoon	Olive oil
¾ cups	Chicken broth
½ pinches	Saffron threads
½	Bay leaf
2 ½ tablespoons	Soy creamer
	Salt
	Pepper
2	scallop (ready to cook, with roe)
½ tablespoons	Anisette (to taste)

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Kitchen Utensils

1 Pot, 1 Small pot, 1 Non-stick pan, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Fine-mesh sieve, 1 Ladle, 1 Slotted spatula, 1 Immersion blender, 1 Lid

Directions

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1 Trim and rinse fennel. Cut off leaves and set aside. Cut fennel into 1 cm (approximately 1/2-inch) cubes.

2 Peel, rinse and dice potatoes. Peel shallots and chop finely.

3 Heat 1 tablespoon olive oil in a pot and cook shallots until translucent. Add potatoes and fennel and sauté briefly.

4 Add chicken stock, saffron and bay leaf to pot. Bring to a boil and simmer, covered, over medium heat for 25-30 minutes.

5 Remove bay leaf. Puree soup with an immersion blender until very fine. Use a ladle to strain soup through a fine sieve into a second pot.

6 Add soy creamer to soup and bring to a boil. Season with salt and pepper.

7 Season scallops with salt and pepper. Heat remaining oil in a non-stick skillet and cook for 45 seconds on each side.

8 Deglaze skillet with anise-flavored liqueur and remove from heat. Chop fennel leaves. Add scallops to soup and serve garnished with fennel leaves.

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