Eigenschappen
Bereidingstijd: 15 min
Menugang: Voorgerecht
Bereidingswijze: Bakken
Aantal personen: 4 pers.
Ingrediënten:
- 2 venkelknollen
- 1 winterwortel
- 1 prei
- 2 tomaten
- 1 ui
- 800 ml visbouillon
- 100 ml witte wijn
- 100 ml Pernod
- 200 g stevige witte vis
- 1 eetlepel olijfolie
Bereidingswijze
Verwarm de olie en bak de venkel, wortel, prei en ui even aan, niet latenverkleuren.
Giet de bouillon, de witte wijn en de Pernod erbij en laat 10 minutentrekken.
Voeg de vis toe en laat die nog 5 minuten meetrekken.
Doe er de laatste minuut de tomaat bij, breng op smaak met zout.
Verdeel de soep over 4 borden en garneer met venkeltakjes.
Recept uit de bundel “Volop variëren met venkel”.
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