Creamy fennel soup with parmigiano

Tagliatelle Parma


    • 2 fennels
    • 1 red onion
    • 120 ml cream
    • 100 g parmigiano


Cut the onion and fennel in rather big cubes. 
Fry the veggies for approx 10 minutes in some olive oil. 

Add water and 1,5 vegetables stock cube. 

Let boil on small heat for 30 minutes. 
Mix and add the cream. 

Finish with the parmigiano on top and some green fennel leaves. 

TIP: I always use BRITA filtered water. It tastes smoother, the vegetables maintain their color and taste comes out at its best! 

Buon Appetito!

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