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Fennel, Brussels Sprout and Pesto Soup Recipe

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This recipe for Fennel, Brussels Sprout and Pesto Soup, by , is from Elfie Duminy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 T EVOO
250g bulb fennel, thinly sliced
1 L chicken stock
2 cups (500ml) water
300g brussels sprouts, trimmed and thinly sliced
150g cavolo nero, thinly sliced (tuscan kale)
cup (165g) basil pesto

Directions:
Directions:
Heath the oil in a large sauce pan over medium heat. Add the fennel and cook for 3-4 minuted or until soft. Add the stock and water and bring to the boil. Add the brussels sprout and cavolo nero and cook for 1 minute or until just tender. Serve with pesto.

Number Of Servings:
Number Of Servings:
4

 

 

 

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