Corn & Fennel Soup With A Touch Of Lemon & Served With Parmesan Thyme Crisps

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Foodista.com
Nutrition per serving    (USDA % daily values)
CAL
295
FAT
56%
CHOL
13%
SOD
75%

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Ingredients for 5 servings

2 medium fennel bulbs, cleaned, hard bottom cut out, the green parts & tips removed, cut into pieces

800 ml of hot vegetable stock

2 fat cloves of garlic, peeled & finely diced

3 tablespoons of a fruity EVOO

10 fat shallots, peeled & finely sliced

6 to 8 sprigs of fresh thyme, sprigs removed

150 gr of a block of fresh parmesan cheese, grated

300 gr of corn , well rinsed & well drained

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