| Type | Per person |
|---|---|
| Energy | 95 kcal |
| Fat | 4 gr |
| of which saturated | 1 gr |
| Carbohydrates | 8 gr |
| of which sugars | 6 gr |
| Fibres | 5 gr |
| Protein | 5 gr |
| Salt | 0.55 gr |
Fennel cappuccino
Side dish
Soup
10 - 20 min
With seasonal products
200gr vegetables p.p.
Ingredients
| 2 fennel tubers |
| 3 shallots |
| 1 clove of garlic |
| 5 mint leaves |
| 4 slices of ham |
| 7 dl vegetable or chicken stock with less salt |
| 1 tablespoon oil |
| 8 - 10 tablespoons semi-skimmed milk |
Preparation
1. Heat the oil and fry the shallot and garlic in it for about 5 minutes on low heat.
2. Clean the fennel and cut into pieces, saving the fennel green (you will use this herb later as a garnish).
Add the fennel and fry for 5 minutes.
Pour in the stock and bring the soup to the boil.
Let the soup simmer on a low heat for 15-20 minutes.
6. Add the mint leaves after 10 minutes.
7. Puree the soup, reheating if necessary.
8. Heat the milk and whisk with a milk frother or whisk.
9. Divide the soup between 4 cups, spread the milk froth and garnish with the fennel greens.
10. Fry the ham crispy in a dry frying pan and serve the strips with the soup. Enjoy!
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Nutritional values
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