Description
Prescription health. 167 calories per serving.
Ingredients
-
Fennel
4 piece
-
Onion
1 piece
-
Olive oil
2 Tbsp
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Almonds
2 Tbsp
-
A bouillon cube
2 piece
-
Crackers
-
Black pepper
-
Water
1.5 l
Cooking
Rinse the fennel and drain off the water. To save a little green fennel.
Chop the onion and fennel into small pieces and in a pan with oil, saute for 5-7 minutes under the lid. Meanwhile, make the broth by dissolving the cubes in 1.5 l of hot water.
Then add to the pan the almonds, parsley and fennel...
... broth. Cover loosely with a lid and cook for 20 minutes.
Then grind the contents of the pan,...
... throwing the peel from the almonds and all that was left of the fennel. Cook until thick to make a thin puree.
Bread cut into cubes and dry in the oven or pan.
Put the soup in a bowl and sprinkle with fennel greens and croutons.
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