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Tomato-fennel soup with ouzo

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Tomato-fennel soup with ouzo

White pepper
1canPeeled tomatoes
1Oltørret tomato
3tbspOlive oil
5dlVegetable bouillon

Instructions for Tomato-fennel soup with ouzo

To prepare the Tomato-fennel soup with ouzo recipe, please follow these instructions:

Chop fennel, onion and garlic, and saute with coarse salt and pepper in oil in 20-30 minutes at low heat (don't branke). Add the ouzo and let it boil for a short add the peeled tomatoes, coarsely chopped Sun-dried tomato and bouillon and simmer in the outer legere 20-30 minutes. Blend the soup and season with salt and pepper.

The soup fits nicely with shellfish (white wine steamed mussels, grilled scallops, etc.), replace if necessary. some of boullionen with white wine.

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