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Fennel Cream Soup

An unusual soup you're sure to love!

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Fennel cream soup
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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
  • Wash and trim the vegetables. Chop the onion and fennel.
  • Heat the vegetable oil in a saucepan and sauté the fennel and onion for 7–10 minutes, stirring constantly. Season to taste with spices (if you like), salt, and pepper. Pour in the broth and simmer over low heat for 10–15 minutes, until the fennel is soft. Let the soup cool, then blend until smooth. Stir in the cream (you can use sour cream instead).
  • Warm the cream soup gently before serving.

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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