Sweet Fennel Soup with Croutons
⏳ Time
1 hour 10 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Sweet fennel soup with croutons
Ingredients
- Cheddar cheese - 1.8 oz
- Chili Pepper - ½ teaspoon
- Ciabatta - 3.5 oz
- Chicken Eggs - 2 pieces
- Fennel - 2 heads
- Fennel Seeds - 1 teaspoon
- Garlic - 2 cloves
- Natural Yogurt - 4 teaspoons
- Olive Oil - to taste
- Onion - 2 heads
- Cannellini beans - 14.1 oz
- Vegetable broth cube - 1 piece
Step by Step guide
Step 1
Finely chop a couple of cloves of garlic, a couple of onions, and a couple of fennel bulbs.
Step 2
Sauté all of this in a large pot with good olive oil. Stirring constantly, cook over medium heat, then switch to low, cover, and simmer for half an hour. Add a little water if necessary.
Step 3
To the sautéed vegetables, add a can of cannellini beans along with their juice and ¾ liter of boiling water.
Step 4
Cook on low heat for about 20 minutes, then blend with an immersion blender. Keep warm.
Step 5
Slice the ciabatta and dip it in a mixture of eggs, cheddar cheese, chili flakes, and crushed fennel seeds. Fry the bread in olive oil until golden.
Step 6
Serve the soup garnished with yogurt and remaining chili flakes, accompanied by the toasted bread.
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