Roomsoep met venkel

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  • strict warning: Non-static method view::load() should not be called statically in /home/toprecep/public_html/sites/all/modules/views/views.module on line 906.

1 liter runderbouillon
1 venkelknol
40 gr bloem
40 gr boter
1 ui
1 dl room
kerrie

Maak de ui schoon, snijd hem in repen en fruit die licht in de
boter,
zonder ze te laten verkleuren.
Voeg er de bouillon bij en maak een witte roux.
Voeg wat kerrie toe en langzaam de bouillon, zodat er een
mooie gladde
soep ontstaat.
Breng deze aan de kook en laat ze 20 minuten zachtjes
koken.
Maak de venkel schoon, verwijder de buitenste bladeren en
snijd de knol in
dunne reepjes.
Leg deze in de soep en laat ze gaar worden.
Voeg vlak voor het opdienen, van het vuur af, de room toe en
serveer op
voorverwarmde borden.