Fennel Cream Soup
Composition / ingredients
6
servings:
Cooking method
Wash and peel the vegetables. Chop the onion and fennel.
Heat vegetable oil in a saucepan, fry fennel and onion in it for 7-10 minutes, stirring constantly. Add spices to taste (if desired), salt, pepper. Add the broth and cook for 10-15 minutes on low heat. Fennel should become soft.
Cool the soup and beat with a blender until smooth. Pour in the cream (can be replaced with sour cream).
Before serving, the cream soup can be slightly warmed up.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Ground black pepper - 255 kcal/100g
- Fennel - 49 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken broth - 19 kcal/100g
