Ingredients
Serves 4
- 2 fennel heads with greens, quartered
- 1 onion
- 750 ml vegetable broth
- 50 g Appenzeller®, cubed
- Salt and pepper
- Garnish:
- Caraway
- Fennel greens
- Wooden skewers (e.g. kebab spits)
Preparation
-
Finely chop the onion and half of the fennel and slice the other half. Bring broth to the boil and cook fennel for 3 minutes. Remove thicker slices. Puree the rest into a creamy soup. Let simmer for another 2 minutes. Pour soup into glasses or small bowls. String Appenzeller® cubes and fennel slices on wooden skewers. Garnish soup with fennel greens and caraway and one fennel and cheese skewer per bowl.
Bon
Appétit
Appétit
