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Tomato and Fennel Soup

Vegetarian Soup Public
Course: Main course
Preparation time: 30 minutes
Cooking time: 50 minutes
Energy: 56 kcal / serving

Instructions

  • 1.   Wash and slice the fennel.
  • 2.   In a pot, bring the water to a boil and add the broth and fennel. Cook for 20 minutes.
  • 3.   Blanch the tomatoes, peel them, and remove the seeds. Peel the shallots and garlic. Blend everything together and add it to the broth along with the bouquet garni.
  • 4.   Simmer for 30 minutes, remove the bouquet garni, add the cream, blend, and serve hot.

Ingredients for servings

  • 2 bunch of fennel
  • 60 cl of broth
  • 40 cl of water
  • 3 tomatoes
  • 2 shallots
  • 2 garlic cloves
  • 40 g of sour cream
  • 1 bouquet garni
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    56 kcal
    3 %
  • Fat
    3,31 g
    5 %
  • of which saturated
    2,13 g
    11 %
  • Carbohydrates
    4,04 g
    2 %
  • of which sugar
    2,87 g
    3 %
  • Protein
    1,36 g
    3 %
  • Fibers
    1,46 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.