Fennel Soup Ii
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
55
Sourness
37
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
Directions:
1
Combine the fennel, leek, bay leaf, vegetable bouillon, and water in a pressure cooker
2
Lock the lid of the pressure cooker, bring it up to pressure, reduce heat to maintain pressure, and cook for 15 minutes
3
Remove cooker from the heat and let the pressure reduce on its own, 5 to 10 minutes
4
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
5
Stir the olive oil into the soup, and sprinkle with Parmesan cheese to serve