Fennel Cream Soup

An unusual soup that you will definitely like!
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 % 3 g
Fats 36 % 4 g
Carbohydrates 36 % 4 g
67 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 1 h 45 min

Wash and peel the vegetables. Chop the onion and fennel.

Heat vegetable oil in a saucepan, fry fennel and onion in it for 7-10 minutes, stirring constantly. Add spices to taste (if desired), salt, pepper. Add the broth and cook for 10-15 minutes on low heat. Fennel should become soft.
Cool the soup and beat with a blender until smooth. Pour in the cream (can be replaced with sour cream).

Before serving, the cream soup can be slightly warmed up.

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36   kcal/100g
  • Cream of 20% fat content - 300   kcal/100g
  • Cream of 10% fat content - 120   kcal/100g
  • Cream - 300   kcal/100g
  • Ground black pepper - 255   kcal/100g
  • Fennel - 49   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Salt - 0   kcal/100g
  • Onion - 41   kcal/100g
  • Chicken broth - 19   kcal/100g

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