Fennel soup
Instructions
Slicing the veil the onion and Brown it in oil.
Add the potatoes cut into cubes and fennel, trimmed and washed, cut into cubes.
To add and merge water.
Add salt and cook for 20 minutes.
Add the rice and bring it to cooking.
Season the soup with butter and grated Parmesan.
Serve hot.
Ingredients and dosing for 4 persons
- 4 punches of rice
- 2 potatoes
- 2 tender fennel
- 20 g of butter
- Salt
- 100 cl of water
- Parmigiano
- 1 onion
- Olive oil