Preparation time
0min
Total time
0min
Portion
4
person(s)
Level
--
Ingredients
Fennel soup
- 80 g Butter
- 2 fennel bulbs, Sliced
- 2 leeks, Sliced
- 2 level tsp fennel seeds
- 5 g apple cider vinegar
- 1000 g water
- 20 g Vegetable stock paste
- 2 clove garlic
- 2 red potatoes, Cut into quarters
- Yoghurt, sour cream or parmesan, To garnish
- 4 Pancetta Slices, Fried until crisp, cooled and crumbled
- pinch of salt
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Add fennel slices, garlic and leeks, chop Speed 7 for 3 seconds
2. Add butter and sauté 3 minutes, 100 degrees, speed 2 with simmering basket on top instead of MC
3. Add fennel seeds, vinegar, water, potatoes stock paste and cook 20 minutes, 100 degrees, speed 2 with simmering basket on top instead of MC
4. Blend for 1 minute gradually increasing speed for 5 to 9 with MC on.
5. Serve with a dollop of yoghurt, sour cream or parmesan and sprinkle with crumbled pancetta and snipped fennel leaves.
Soup method
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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