Cream soup of fennel with a creamy mint
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Rarely in our Northern city can be seen in the sale of the fennel, and then only in the network of a large supermarket "Sigma", but they have... And then lucky jumped to buy gelatin and saw fennel. Fresh, sturdy!!! Well, how can one resist?!! I got fennel soup. Help yourself.
Ingredients for Cream soup of fennel with a creamy mint
- Broth - 1 l
- Fennel - 1 piece
- Potatoes - 1 piece
- Bow white - 1 piece
- Mint - 2 Puig.
- Cream - 100 ml
- Butter - 1 tbsp
Step by step instruction of cooking Cream soup of fennel with a creamy mint
To prepare food, to clean up, wash and dry. I used a leek, it should be cut into polyolefine.
If you use onion, chop it finely and fry in oil until transparent.
The fennel, finely chop.
Cut the potato into small cubes.
Fennel and potatoes in a pot with boiling broth. Bring to boil and cook on low heat until the vegetables are soft.
Add the onion and cook another 5 minutes.
Pour the soup into a blender and beat well until smooth or use immersion blender, season with salt and pepper. Return the soup back to the pot.
Mint rinse well and shake to dry a little on a towel.
Some beautiful leaves leave for decoration, others to tear away from the stems, put in blender,
Pour the cream and whisk until smooth.
Pour the sauce into a saucepan and heat without boiling. The soup is also warm.