Ingredients
portions
- 50 gram butter
- 1 onion (chopped)
- 2 cloves garlic (finely chopped)
- 3 fennel (sliced)
- 2 leek (cut into rings)
- 1 potato (peeled and diced)
- 1 liter vegetable stock
- 250 ml cooking cream
- 1 bunch fresh dill (chopped)
- optional: smoked salmon
- salt and pepper
Equipment
- Large pan
- Immersion blender
INSTRUCTIONS (how to make this recipe):
- Melt the butter in a large pan over medium heat. Add the onion and garlic and fry until translucent, about five minutes.
- Add the fennel, leek, and potato to the pan. Fry for five minutes.
- Pour the vegetable stock into the pan and bring it to a boil. Simmer until the fennel is completely soft, which can take up to 25 minutes.
- Remove the pan from the heat, then use an immersion blender to purée the soup.
- Pour in the cream and mix well. Season the soup with salt and pepper. Serve the creamy fennel soup warm, garnished with fresh dill and, if desired, smoked salmon. Enjoy!
Nutrition information per portion
Calories: 301kcal | Carbohydrates: 24g | Proteins: 4g | Fats: 22g | Saturated fats: 14g
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