fusionindianfood

Tuesday, 21 April 2015

CREAM OF FENNEL SOUP

CREAM OF FENNEL SOUP

PORTION: 4 portions
Accompaniment: Garlic bread
COLOUR- Light green
                                                                     

INGREDIENTS
S.NO
INGREDIENTS
QTY
Unit
1
extra virgin olive oil
2
tbsp
2
scallions
4
sliced
3
cloves garlic
2
chopped
4
fennel
600
gm
5
cream
1
cup
6
celery heart with leaves
1
chopped
7
 leeks ribs
1
chopped
8
Sea salt
1
teasp
9
vegetable stock
31⁄4
cups


METHOD

1.       Heat the oil in a large pan over medium heat and add the scallions.
Soften for 3 minutes, and then add the garlic. Cook for 1–2 minutes until
Fragrant, then add the fennel, celery, leeks with a little salt. Stir, cover,
And sweat for 10 minutes, stirring frequently.
2.        Pour in the stock and bring to a boil. Simmer for 15 minutes, until
the fennel is tender. Cool briefly, then puree with a hand blender.
3.       Taste and adjust the seasoning. add cream, Garnish it with Olive oil. Serve hot
Posted by Unknown at 09:41
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Labels: CREAM OF FENNEL SOUP, Fennel, Indian fusion soup, Soup

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