Minestra di finocchio
SoupsCook time: 0 min.
Servings: 4 portion(s)
Servings: 4 portion(s)
Ingredients for Minestra di finocchio
| Pepper | ||
| Salt | ||
| 1 | l | Vegetable or chicken broth |
| 1 | tbsp | Olive oil |
| 2 | tbsp | Fresh chopped parsley |
| 3 | Fennel (about 600 g) | |
| 3 | Shallots |
Instructions for Minestra di finocchio
To prepare the Minestra di finocchio recipe, please follow these instructions:
The mustots are peeled and cut into fine tern. Fennicles are cleaned and cut into fine strips. The onions are sautéed golden in the oil and the fennel strips are added and sautéed for a moment before pouring broth. The soup is cooked by low heat for 30 minutes. Finally, mix the soup into the food processor and pour back into the pan. Give another boil, season with salt and pepper. Pour into hot soup dishes and sprinkle with freshly chopped parsley.
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