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🍽️ Velvety Fennel Soup with Small Flatbread Strips

290 kcal · 30 min · 4 servings

Ingredients

• 2 bulbs fennel
• 1 onion
• 3 tbsp butter
• 50 ml white wine
• 0.75 l vegetable broth
• salt
• white pepper
• 1 tbsp cornstarch (optional)
• 4 tbsp crème fraîche
• fennel fronds (for garnish)
• 125 g flour
• 100 ml milk
• 80 ml white wine (or mineral water)
• 2 eggs
• 0.25 tsp salt
• 0.5 bunch chives
• 2 sprigs parsley
• clarified butter (for frying)

Instructions

1. 1. Turn on the oven to 100 degrees to keep it warm.
2. 2. Halve the fennel, remove the hard core, and cut the flesh into small cubes. Peel the onion and chop it finely as well.
3. 3. Melt the butter in a pot and sauté the vegetables briefly. Pour in the wine and broth, and let the fennel cook gently for about 20 minutes until soft.
4. 4. Stir the flour into the liquid until smooth and let the mixture swell briefly. Then mix in the eggs, salt, and finely chopped herbs. The batter should be thick; add a little more milk if necessary.
5. 5. Heat some fat in a pan and fry the batter in portions into thin pancakes. Keep the finished pancakes warm.
6. 6. Puree the soup finely and optionally pass it through a sieve. Season with salt and pepper. If the soup is too thin, mix the starch with cold water, stir it into the soup, and bring it to a brief boil. Stir in the crème fraîche and let the soup rest for a moment.
7. 7. Fill the soup into bowls and sprinkle with fresh fennel fronds. Roll up the pancakes, cut them into thin strips, and place them on top of the soup.

Nutrition per serving

• kcal: 290
• Protein: 9 g · Fett/Fat: 18 g · Carbs: 27 g