Fennel Soup II
Light, refreshing, and wonderful vegetable soup.
INGRIDIENT
DIRECTION
Step: 1
Combine the fennel, leek, bay leaf, vegetable bouillon, and water in a pressure cooker. Lock the lid of the pressure cooker, bring it up to pressure, reduce heat to maintain pressure, and cook for 15 minutes. Remove cooker from the heat and let the pressure reduce on its own, 5 to 10 minutes. If your pressure cooker does not have a quick-release function, reduce cooking time slightly as food will continue to cook while pressure releases slowly.
Step: 2
Stir the olive oil into the soup, and sprinkle with Parmesan cheese to serve.
NUTRITION FACT
Per Serving: 75 calories; protein 1.6g; carbohydrates 7g; fat 5.1g; cholesterol 1.2mg; sodium 70.1mg.
The name of “stew” can refer to 2 time a food and a make dishes method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into few of pieces but of being cooked all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.
Stew has a reputation for being a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.
