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Fennel soup with orange and oregano

Delicious vegetarian fennel soup based on Knorr Professional Vegetable Bouillon, with orange and oregano. This recipe serves 10 people.

Ingredients

20Orange juice
30gKnorr Professional Vegetable Bouillon
100gCream cheese
100gwhite onion diced
20mlOlive oil
1gFennel seed
5gOregano
500gfennel coarsely chopped
80Water
Pepper

2gFennel seed
0.25units.itemsFennel
1units.itemsGranny Smith
oregano oil

Preparation

  1. Braise the fennel together with the onion, oregano, fennel seeds, and some pepper in the oil.
  2. Add the water, orange juice, and cream cheese and bring to a boil.
  3. Add the bouillon powder and cook the soup for at least 15 minutes.
  4. Blend the soup with an immersion blender or in a blender.

  1. Toast the fennel seeds and grind them into a fine powder.
  2. Peel the apple and cut it into a fine brunoise.
  3. Clean the fennel and set aside the fennel fronds.
  4. Cut the fennel into julienne, blanch, and let the fennel drain.
  5. Briefly torch the fennel julienne with a blowtorch.

  1. Divide the sliced apple among the bowls and ladle the soup over it.
  2. Finish the soup with the roasted fennel, fennel powder, fennel fronds, and some oregano oil.