Fennel Soup with Crispy Bacon and Basil Foam
recipe

A delicious fennel soup that combines the refined taste of fennel with the crunch of crispy bacon and the freshness of basil. Perfect for enjoying on cold days!
Preparation Time: 1 hour
Serving Size: 4

Ingredients:

- 500 g fennel
- 300 g potatoes
- 2 shallots
- 3 cloves garlic
- 400 ml cream
- 1 chicken stock cube
- 1 liter water
- 1 bunch fresh basil
- 200 g diced bacon
- Salt
- Black pepper
- 0.5 tsp nutmeg

Instructions:

1. Chop the fennel, potatoes, shallots, and garlic into small pieces.
2. Sauté the shallots and garlic in oil in a pan until fragrant.
3. Add salt and black pepper, then add the chopped fennel and potatoes. Sauté for a few moments.
4. Add water and the chicken stock cube. Simmer covered on low heat for about 50 minutes.
5. Blend the soup with an immersion blender until smooth.
6. Stir in the cream and nutmeg. Taste and adjust salt if necessary.
7. Finely chop the basil leaves and whip the cream until it forms soft peaks. Fold the basil into the whipped cream.
8. Cook the diced bacon in a pan until crispy.
9. Serve the fennel soup in bowls, garnished with basil foam and crispy bacon.

Nutritional Information (per serving):

- Calories: 450 kcal
- Protein: 15 g
- Carbohydrates: 35 g
- Fat: 30 g
- Fiber: 4 g

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