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Velouté d'aubergine, fenouil et tomates fondantes, estragon et basilic
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Ingredients
Le consommé de fenouil
- 1 bulbe de fenouil
- 900 g d'eau
Le velouté et sa garniture
- 300 - 400 g d'aubergine épluchée et coupée en cubes (2-3 cm)
- 50 g d'huile d'olive
- 5 pincées de fleur de sel à ajuster en fonction des goûts
- 3 c. à café d'estragon frais grossièrement haché
- 3 c. à café de basilic frais grossièrement haché
- 350 g de tomates coupées en tranches d'1 cm (3 tomates env.)
- 6 pincées de poivre moulu à ajuster en fonction des goûts
- Nutrition
- per 1 portion
- Calories
- 166 kcal / 686.8 kJ
- Protein
- 2.8 g
- Fat
- 13 g
- Carbohydrates
- 6.3 g
- Fibre
- 5.5 g
- Saturated Fat
- 1.5 g
- Sodium
- 279.5 mg
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