Fennel Soup Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Butter | 4 Tablespoon | |
| 1 leek, slit lengthwise in | ||
| 4, washed and thinly sliced | ||
| 1 medium fennel bulb, leaves and bulb thinly sliced | ||
| Flour | 5 Tablespoon | |
| Chicken stock | 4 Cup (16 tbs) | |
| Light cream | 1/2 Cup (16 tbs) | |
| Pinch chervil | ||
| Lemon juice | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place butter, leek and fennel in casserole.
Cover and microwave 10 minutes.
Mix well and add remaining ingredients, except cream.
Continue microwaving 10 minutes covered.
Force mixture through fine sieve or food mill; stir in cream and replace in casserole.
Microwave 2 minutes uncovered.
Cover and microwave 10 minutes.
Mix well and add remaining ingredients, except cream.
Continue microwaving 10 minutes covered.
Force mixture through fine sieve or food mill; stir in cream and replace in casserole.
Microwave 2 minutes uncovered.
Chef
