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Cream soup of fennel with a creamy mint

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Cream soup of fennel with a creamy mint

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.


Cooking time- Number of servings-

Ingredients for Cream soup of fennel with a creamy mint




Step-by-step instruction of cooking Cream soup of fennel with a creamy mint


Step 1

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.


Step 2

The fennel, finely chop.


Step 3

Cut the potato into small cubes.


Step 4

Fennel and potatoes in a pot with boiling broth. Bring to boil and cook on low heat until the vegetables are soft.


Step 5

Add the onion and cook another 5 minutes.


Step 6

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.


Step 7

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,


Step 8

Pour the cream and whisk until smooth.


Step 9

Pour the sauce into a saucepan and heat without boiling. The soup is also warm.