lunch · vegetarian
Silky onion soup with almonds and fennel seed
Slowly softened onions are blended with broth and almonds into a smooth, mellow soup brightened with a little vinegar. Toasted almonds on top add crunch.
- Time
- 45min
- Steps
- 3
Ingredients
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Allergens
Contains milk and tree nuts.
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Shopping list
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Cook the onions and fennel seeds in the butter over medium-low heat for about 25 minutes, until soft and amber.
-
2
Pour in the broth, add 20 g of the almonds and simmer for 10 minutes. Blend carefully until smooth, then stir in the vinegar.
-
3
Toast the remaining almonds in a dry pan, chop them and scatter over each bowl.
