We Tunisians eat lots of fennel. This little aniseed taste which is digest what we love so crisp that we often serve slice into large pieces, immersed in a water jug. The real old (my father, for example) even drink water from the jug .... I disgusts me but ... Tradition ... Tradition
short for all that you say that I adore fennel and he must eat more, and you'll love this soup! Promise!
Ingredients for about 1.5 liters of soup:
- 2 fennel
- 1 potato
- 1 onion
- 1 cube of vegetable stock
- 200g cream
- 300g of water (here, cooking water + water tap in addition to)
- 1 case of fennel seeds
- Salt and pepper
- Grated cheese for the sweet tooth, I tried with and without and 2 are excellent.
- Peel the potatoes, then coarsely chop the onion, fennel with. Put everything in a cul-de-hen (with a base of salt water), covered in the microwave and cook for 10 minutes maximum power.
- Once cooked, put vegetables in a blender, weigh the juice and add fresh water to complete. Add cream, the cube and seasoning and mix until a homogeneous preparation.
Serve hot, sprinkled with fennel seeds.
Good to know: Since I do not know how long to keep in the fridge, I froze the rest and after a stint in the microwave, c ' was equally delicious.
Bon appetite!
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