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Minestra di finocchio

Soups
Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Minestra di finocchio

Pepper
Salt
1lVegetable or chicken broth
1tbspOlive oil
2tbspFresh chopped parsley
3Fennel (about 600 g)
3Shallots

Instructions for Minestra di finocchio

To prepare the Minestra di finocchio recipe, please follow these instructions:

The mustots are peeled and cut into fine tern. Fennicles are cleaned and cut into fine strips. The onions are sautéed golden in the oil and the fennel strips are added and sautéed for a moment before pouring broth. The soup is cooked by low heat for 30 minutes. Finally, mix the soup into the food processor and pour back into the pan. Give another boil, season with salt and pepper. Pour into hot soup dishes and sprinkle with freshly chopped parsley.