Jumping fish

Courgette fennel soup with cockles

  • 4 persons
  • cooking time: 20
  • difficulty

Ingredients

  • olive oil
  • 1 young fennel, cut into pieces
  • 2 courgettes, cut into pieces
  • 0,7 dl chicken stock
  • a few twigs of flat parsley
  • salt
  • white pepper
  • 2 cans of cockles in 120 g water, drained
  • chives, finely chopped

How to prepare

This delicious soup for the cold days with zucchini, fennel and cockles. Delicious as an appetizer!

 

Preparation

  • 1 Heat the olive oil in a frying pan. Fry the fennel and zucchini briefly, do not let them discolour.
  • 2 Add the chicken stock, lower the heat and wait until the fennel is cooked.
  • 3 Puree the soup with a hand blender with a few sprigs of parsley coarsely.
  • 4 Season to taste with salt and pepper.
  • 5 Divide the soup over 4 plates.
  • 6 Divide the cockles over the soup.
  • 7 Drizzle the soup with some olive oil.
  • 8 Garnish the soup with the chives.