Cream of fennel soup is suitable for serving cold and refreshing during the summer months.
Products:
1 tablespoon olive oil
1 small chopped onion
1 leek (green part only) sliced into strips
1 large and 2 small carrots
1 bunch celery
2 large cloves garlic
1 kg potatoes, peeled and sliced
Chicken and vegetable broth
Bouquet of spices dill, parsley and savoury
¼ cup finely chopped dill
½ cup non-fat yoghurt
Thinly sliced cucumber pieces
Heat oil in large pot over medium heat and add onion and leeks. Fry them until tender, about 3 minutes and add ½ teaspoon salt, carrots and celery. Simmer for 5 minutes and add garlic. Stir for a minute and add potatoes, water, salt and spice bouquet.
Remove from heat and let stand one hour. Then pour into a bowl and blend until desired consistency.
Stir yoghurt and dill and pour them into the soup. Add salt and pepper to taste.
Serve soup garnished with garlic croutons, fennel and yoghurt Garnish with thinly sliced cucumbers.
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