Ingredients
1 large fennel bulb, the hard hart in the bottom cut off, cleaned, cut into little long pieces, washed & pad dry on kitchen paper4 ripe, plum tomatoes, washed & cleaned, cut up into rounds
3 fat cloves of garlic, peeled & finely cut up
1 liter of a good vegetable stock
1 packet of haloumi, package cut open, liquid removed, pad dry on kitchen paper, cut into 5 thicker slices, cut into cubes, each about 1cm x 1cm thick
a fruity EVOO
about 5 to 6 basil leaves, to top each bowl of soup/ So, about 20 to 24 leaves of fresh basil
Description
Petit Chef
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