Sweet Fennel Soup with Croutons
Soups • European
Description
Sweet fennel soup with croutons
Ingredients
- Cheddar cheese 0 oz
- Chili Pepper ½ teaspoon
- Ciabatta 5 oz
- Chicken Eggs 2 pieces
- Fennel 2 heads
- Fennel Seeds 1 teaspoon
- Garlic 2 cloves
- Natural Yogurt 4 teaspoons
- Olive Oil to taste
- Onion 2 heads
- Cannellini beans 15 oz
- Vegetable broth cube 1 piece
Step-by-Step Guide
Step 1
Finely chop a couple of cloves of garlic, a couple of onions, and a couple of fennel bulbs.
Step 2
Sauté all of this in a large pot with good olive oil. Stirring constantly, cook over medium heat, then switch to low, cover, and simmer for half an hour. Add a little water if necessary.
Step 3
To the sautéed vegetables, add a can of cannellini beans along with their juice and ¾ liter of boiling water.
Step 4
Cook on low heat for about 20 minutes, then blend with an immersion blender. Keep warm.
Step 5
Slice the ciabatta and dip it in a mixture of eggs, cheddar cheese, chili flakes, and crushed fennel seeds. Fry the bread in olive oil until golden.
Step 6
Serve the soup garnished with yogurt and remaining chili flakes, accompanied by the toasted bread.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!