(1)
| 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%) |
Recipe development: EAT SMARTER
Ingredients
For servings
| 1 | Fennel bulb (300 grams) |
| 2 | small Potatoes (about 100 grams) |
| 2 | small Shallots |
| 2 tablespoons | Olive oil |
| 1 ½ cups | Chicken broth |
| 1 pinch | Saffron threads |
| 1 | Bay leaf |
| 5 tablespoons | Soy creamer |
| Salt | |
| Pepper | |
| 4 | scallop (ready to cook, with roe) |
| 1 tablespoon | 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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