How to Make Fennel Soup II - A Step-by-Step Guide

Fennel is a versatile and underrated vegetable that can add a delicate and aromatic flavor to many dishes. In this recipe, we will be exploring the use of fennel in a delicious and comforting Fennel Soup II. This soup is perfect for a cozy night in or as an elegant starter for a dinner party. The subtle anise flavor of the fennel pairs beautifully with the creamy texture of the soup, creating a dish that is both light and satisfying.

One of the best things about this Fennel Soup II is...

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Ingredients

  • 1 fennel bulb, diced
  • 1 small leek, sliced
  • 1 bay leaf
  • ½ cube vegetable bouillon
  • 2 cups water
  • 1 tablespoon olive oil
  • 2 teaspoons grated Parmesan cheese

Information

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Servings: 3
  • Yield: 3 servings

  • Combine the fennel, leek, bay leaf, vegetable bouillon, and water in a pressure cooker. Lock the lid of the pressure cooker, bring it up to pressure, reduce heat to maintain pressure, and cook for 15 minutes. Remove cooker from the heat and let the pressure reduce on its own, 5 to 10 minutes. If your pressure cooker does not have a quick-release function, reduce cooking time slightly as food will continue to cook while pressure releases slowly.
  • Stir the olive oil into the soup, and sprinkle with Parmesan cheese to serve.
  • Nutrition

    75 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 1mg
    • Sodium: 70mg
    • Total Carbohydrate: 7g
    • Dietary Fiber: 3g
    • Total Sugars: 1g
    • Protein: 2g
    • Vitamin C: 10mg
    • Calcium: 64mg
    • Iron: 1mg
    • Potassium: 342mg