Friday, November 12, 2010


1 tbsp. olive oil
1 big onion, chopped
2 fennel bulbs
1.5 l. vegetable stock
freshly ground pepper
salt to taste

Heat olive oil in pot and gently fry the onion. Add chopped fennel and saute for 3-4 minutes. Add stock and bring to boil. Let simmer for about 15 minutes until the fennel is tender. Blend with hand blender or food processor until the soup is smooth. Serve with crusty bread.

Calories for whole pot is approximately 380.
Serves 4-6


Not all recipes are originals created by me. They are just recipes that I have enjoyed and want to share with others. However, I may have adjusted recipes according to my taste.