Fennel, Cauliflower & Truffle Soup with Gruyere Croutons

Name: Fennel, Cauliflower & Truffle Soup with Gruyere Croutons
Ingredients: 1/4 cup olive oil; 1 large fennel bulb (approx. 900g), cut into 2cm chunks & reserve fronds for later; 1 cauliflower (approx. 900g), cut into small florets; 4 cloves garlic, unpeeled; 2 leeks washed & finely sliced; 1 L chicken stock; 2 large potatoes (approx. 450g), peeled & diced into 2cm cubes; 125 ml sour cream; 2 tsp garlic & truffle salt; Freshly ground black pepper; 2 tsp fennel seeds; 1/2 cup finely grated Gruyere; 1 tsp lemon thyme; 1 sourdough baguette, sliced

adelaidecentralmarket.com.au

A delicious combination of fennel seeds, gruyere & thyme, this indulgent and hearty soup is the perfect winter warmer...

View full recipe on adelaidecentralmarket.com.au

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at adelaidecentralmarket.com.au.

Share this recipe:

Cooking tools:

Immersion blender
Dish
Saute pan
Saucepan
Pot
Baking sheet
Oven
Grill
Mixing bowl
Chef's knife
Cutting board
Peeler
Grater
Measuring cup
Measuring spoon
Spoon

Ingredients

1/4 cup olive oil
1 large fennel bulb (approx. 900g), cut into 2cm chunks & reserve fronds for later
1 cauliflower (approx. 900g), cut into small florets
4 cloves garlic, unpeeled
2 leeks washed & finely sliced
1 L chicken stock
2 large potatoes (approx. 450g), peeled & diced into 2cm cubes
125 ml sour cream
2 tsp garlic & truffle salt
Freshly ground black pepper
2 tsp fennel seeds
1/2 cup finely grated Gruyere
1 tsp lemon thyme
1 sourdough baguette, sliced