glutenfrei
Fennel foam soup with turkey breast
What could be better than a warming soup? Try this fennel foam soup with turkey breast.
This recipe is
- Suitable for a low-histamine diet
- gluten-free
Preparation time
30 minutes
Ingredients for 4 servings
- 400g potatoes
- 2 fennel bulbs (approx. 250 g each)
- 1 onion (1)
- 1 tsp fennel seeds
- 1 tbsp butter
- approx. 800 ml organic vegetable broth
- 1 turkey breast (approx. 350 g)
- 50 g pistachios
- 150 g whipped cream
- 1 tbsp olive oil for drizzling
- Salt
preparation
- Peel the potatoes and onion (1), cut into cubes, wash and trim the fennel and also cut into small pieces.
- Heat butter in a pot and sauté potatoes, fennel, fennel seeds and onions (1).
- Deglaze with organic vegetable broth and cream and simmer for about 15 minutes.
- Cut the turkey breast into thin strips and fry in a coated pan with olive oil.
- Puree the soup finely with a hand blender and season with salt.
- Arrange the soup in a bowl with turkey breast, chopped pistachios and a little olive oil, and serve hot.
Our HistaFood tip
For a vegetarian alternative, you can serve the soup with fried potato slices.
Our recommendations
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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.