Fennel Cream Soup
A smooth fennel cream soup finished with cold QimiQ Classic and garnished with chopped fennel leaves. For 4 portions.
Ingredients
| 125 g | QimiQ Classic, chilled | |
| 0.5 | Onion, finely chopped | |
| 1 tsp | 5 ml | Olive oil |
| 500 g | Fennel, finely sliced | |
| 1 tsp | 5 ml | Flour |
| 850 ml | Clear vegetable stock | |
| — | Salt and pepper | |
| — | Fennel leaves, finely chopped |
Instructions
- Fry the onion in the oil until transparent. Add the fennel and continue to fry for a few minutes. Dust with the flour.
- Douse with the stock. Season to taste and continue to cook until the fennel is tender to the bite.
- Remove half of the fennel from the soup and put to one side. Blend the soup until smooth.
- Place the whole pieces of fennel back into the soup and season to taste.
- Finish with cold QimiQ Classic and serve garnished with the chopped fennel leaves.