Celery Fennel Soup


Rating: 3.50 / 5.00 (4 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:











Pesto:






Instructions:

Clean fennel bulbs, celery and carrots, set celery greens aside. Rinse vegetables and cut into small pieces. Peel and dice the onion. Stir-fry the mince and onion in hot oil until brown.

Add the fennel and celery. Pour in the clear soup and cook at a low temperature for 8 to 10 minutes. Season soup with salt and pepper.

For the pesto:

To crack. Cool the pumpkin seeds and finely grind them together with the fennel seeds, salt and oil with the hand blender.

Fill the soup into plates and put a blob of crème fraîche and pumpkin seed pesto on each. Chop celery greens and sprinkle on top. Serve immediately.

Bread units : 1

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