Cooking Recipe: Fennel Soup!

6 Servings

• ½ cup (125 ml) onions

• 1 cup (250 ml) carrots

• 1 cup (250 ml) fennel bulb

• 2 potatoes, peeled

• ¼ cup (60 ml ) butter

• 4 cups (1 L) chicken or beef broth

• salt and pepper

• milk

• 2 tablespoons (30 ml) chives, chopped

Coarsely chop the vegetables. Set aside, reserving potatoes separately. In a saucepan, melt butter. Add vegetables, except potatoes. Over low heat, cook 15 - 20 minutes until tender but not browned. Add broth and potatoes. Season to taste with salt and pepper. Bring to a boil and cover. Over low heat, simmer until potatoes are tender. Purée the mixture in a blender and add enough milk to make a thick, creamy soup. Return to the saucepan and reheat without boiling. Sprinkle with chopped chives and Serve!

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Cooking Recipe: Green Soup!

6 - 8 Servings

• 6 cups (1.5ml) chicken broth

• 4 carrots, peeled, coarsley chopped

• whites of 3 leeks, washed, chopped

• 1 onion, chopped

• 2 cups (500 ml) fresh spinach, chopped

• 1 lettuce, chopped

• 4 potatoes, peeled, diced

• 2 turnips, peeled, chopped

• salt and pepper

• ground pepper

• 1 cup (250 ml) skim milk

• 2 shallots, chopped (optional)

Heat the broth in a saucepan and add the vegetables. Bring it to a boil and cover. Over low heat, simmer 20 minutes or until vegetables are tender. Let stand to cool slightly. Puree the mixture in a blender. Season to taste with salt and pepper. Return the soup to the saucepan and reheat. Pour into soup thureen and swirl milk into the mixture. Sprinkle with chopped shallots, if desired. And serve!

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Cooking Recipes Online by Everaert Patrice!

I would like to excuse me for the several days of non updating my Cooking Recipes but I`m making my best to be all your`s as fast as possible!

Sincere greetings,
Everaert Patrice