
Courgette and Fennel Veloute with Crisp Fennel
Firm courgettes and half a fennel bulb, sliced straight into the steamer basket, cook down together before blending with cream into a smooth soup. The other half of the fennel gets pan-fried until golden for a crisp garnish on top.
- Total time
- 35 min
- Prep
- 15 min
- Cook
- 15 min
- Rest
- 5 min

Ingredients
Method
Thinly slice half the fennel with the MandoChef slicer, straight into the large basket of the Tupperware Micro Urban. Add the washed, topped and chunked courgettes.
Set the basket over the base filled with 400 ml (14 fl oz) cold water, close and steam for about 15 minutes at 900 W. Rest for 5 minutes and let the courgettes drain.
Blend the vegetables with the cream, salt and pepper until smooth.
Thinly slice the remaining half fennel and pan-fry it in the hot, oiled pan for 3 minutes until golden.
Serve the veloute hot or cold, topped with the crisp fennel.







