Fennel and pear soup
A refined creamy soup where unexpected flavors come together in perfect harmony. The fennel adds a subtle anise-like aroma and a fresh, slightly peppery depth, while the pear brings natural, delicate sweetness — creating a beautifully balanced dish.
Preparation: 1h 20 min
Easy
Preparation: 1h 20 min
Easy
Ingredients:
- 1 g ground black pepper
- 1 g chili flakes
- 800 g vegetable stock - CVR
- 100 g Onion, raw
- 8 g garlic
- 200 g Pear
- 3 g salt
- 20 g lemon juice
- 100 g white dry wine
- 10 g Pumpkin seeds
- 200 g leek
- 20 g Oil, olive
- 60 g Oil, rapeseed
- 300 g Potato, long stored
- 300 g Koper włoski, świeży
Method of cooking:
- Place the bowl on the lid without a measuring cup, reset the scale, and weigh 300 grams of washed, dried, and chopped fennel and 300 grams of peeled, washed, and chopped potatoes. Fry the vegetables for 8-10 minutes in a heated pan with 2 tablespoons of olive oil and set aside. Meanwhile, proceed with the next steps.
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