A creamy and delicate soup with silken tofu and crispy rice cake croutons
For me, one of the biggest inspiration sources for recipes is food I try in restaurants. If I really like something, I will try to make my own version as soon as possible.
I was never a huge fan of cooked fennels, but since I tried this soup I definitely changed my mind about them. It’s is so creamy and delicate but incredibly quick and easy to prepare.
I like to top it with rice cake croutons since they fit perfectly with the gentle taste of the soup and give a nice crispy contrast to the creamy consistency.
Fennel Soup with Rice Cake Croutons
- 2 fennels, cut into pieces, keep all the parts but the root
- 100 g silken tofu
- dried dill, for garnish
- 1 tbsp cream (optional)
Rice Cake Croutons
- 2 rice cakes
- 1 tbsb butter
- ground pepper
- SoupBoil the fennels in a pot (15 – 20 minutes) or cook them with a pressure cooker (10 minutes) until very tender. Blend all the ingredients, serve and garnish with the rice cake croutons. If you want a more rich flavor you can add some cream but this soup tastes fine in the vegan version too.
- Rice Cake CroutonsCut or break the rice cakes into small pieces.Melt the butter in a pan and add the broken rice cakes, salt, and pepper. Roast for a couple of minutes or until they start to be a little brown and crispy.
- You can use all parts of the fennel. Be careful to wash the fennel thoroughly. I usually cut out the root and open the fennel to check the first layer, where it’s possible to find some soil.