Fennel Soup

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A delicious creamy soup with an aniseed flavor, based on fresh fennel and potatoes that can be on the table within half an hour.




Chop the onion and sauté in a soup pot with a little oil or butter.
Cut the fennel into rings and add to the pan. Save some of the green blades for garnish, if desired.
Cut the potato into cubes (or use pre-cooked potato slices) and add to the pan as well. Season the mixture with a pinch of cumin.
Add the vegetable stock and let it simmer for 15 minutes. Puree the fennel soup with a stick blender. Add the cream and stir through.
Taste to see if the fennel soup is well seasoned. Garnish with some grated Parmesan cheese and some greens from the fennel.
Tip: Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.
fennel Soup

Source: Leukerecepten by leukerecepten-nl.
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