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🍲 Creamy Fennel-Pear Soup with Croutons

420 kcal · 40 min · 4 servings

Ingredients

• 500 g Fennel bulbs
• 2 Stk. Pears (firm)
• 30 ml Cooking oil
• 1 Stk. Onion
• 600 ml Vegetable broth
• 40 g Sour cream
• 100 g Baguette
• 5 g Salt
• 2 g Pepper

Instructions

1. 1. Wash the fennel. Cut off the green stalks and set aside. Cut off the hard bottom part of the fennel stalk and dice the rest. Cut the pears into small cubes. Peel the onion and dice it.
2. 2. Heat the oil in a large pot. Sauté the onion and fennel for 5 minutes until soft.
3. 3. Add the pear cubes and vegetable broth. Bring the soup to a boil and then let it simmer for 15 minutes until the vegetables are soft.
4. 4. Remove from heat. Puree the soup until completely smooth using an immersion blender. Stir in the sour cream.
5. 5. Cut the baguette into slices and toast them in the oven at 200 degrees Celsius for 5 minutes until golden brown. Season the soup with salt and pepper. Serve the soup with the croutons.

Nutrition per serving

• kcal: 420
• Protein: 12 g · Fett/Fat: 22 g · Carbs: 45 g