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from 18 months, an Italian soup recipe full of sunshine and freshness.
- 1 medium potato
- 1 beautiful tomato
- 1 heart (tender) of a bulb of fennel
- 1 knob of butter
- Optional: 2 basil leaves
Peel and cut the potato into cubes. Dip the tomato for 1 minute in boiling water, peel it, seed it and cut it into large pieces. Chisel the fennel. Pour everything into a saucepan, cover with cold water (possibly add basil). Cook for 20 minutes under cover. Go to the grinder, serve with the butter.