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🍽️ Creamy Fennel Soup with Roasted Walnuts and Blue Cheese

417 kcal · 30 min · 4 servings

Ingredients

• 3 shallots
• 1 clove of garlic
• 600 g fennel (2 large bulbs)
• 2 potatoes
• 1 carrot
• 2 tbsp olive oil
• salt
• pepper
• 100 ml cloudy apple juice
• 1 l vegetable broth
• 30 g walnut kernels (2 tbsp)
• 80 g blue cheese (50% fat in dry matter)
• 200 g whipping cream

Instructions

1. 1. Peel the shallots and the garlic. Dice both ingredients very finely.
2. 2. Wash the fennel. Cut out the hard cores and set aside the green fennel fronds.
3. 3. Peel the potatoes and the carrot. Cut all the vegetables into small pieces.
4. 4. Heat the oil in a large pot.
5. 5. Add all the prepared vegetables to the pot.
6. 6. Sauté the vegetables over medium heat for 5 minutes.
7. 7. Season the vegetables with salt and pepper.
8. 8. Deglaze the vegetables with apple juice.
9. 9. Pour in the vegetable broth.
10. 10. Let the soup simmer over low heat for about 25 minutes.
11. 11. Finely chop the reserved fennel fronds.
12. 12. Heat a frying pan without any fat.
13. 13. Roast the walnuts in the hot pan over medium heat for 3 minutes.
14. 14. Coarsely chop the roasted walnuts.
15. 15. Cut the blue cheese into small cubes.
16. 16. Puree the finished soup finely with the cream.
17. 17. Finally, adjust the seasoning of the soup with salt and pepper.
18. 18. Divide the soup among the serving bowls.
19. 19. Top the soup with the walnuts, the cheese, and the fennel fronds.

Nutrition per serving

• kcal: 417
• Protein: 11 g · Fett/Fat: 33 g · Carbs: 20 g