Fennel soup

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Remove the cured pork from the bone and wash them both. Bring the pork loin and 1 litre of water to the boil, skimming off the foam that forms. Clean and wash the fennel and cut into thin slices.

2. 2

   Pour broth through a sieve, bring to the boil. Add fennel and cured pork loin and cook over low heat for about 20 minutes. In the meantime, carve tomatoes crosswise, add boiling water, peel, quarter, seed and cut into slices.

3. 3

   Clean, wash and cut the spring onions into rings. Warm up the tomato slices and spring onions in the stock. Take the meat out, dice it and give it back. Season stock with pepper. Cut some fennel green finely and sprinkle over it.

4. 4

   Fresh farmhouse bread tastes good with it.