Fennel soup with Appenzeller® skewers

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20 min.
Cook/bake time 20 min.


Serves 4

  • 2 fennel heads with greens, quartered
  • 1 onion
  • 750 ml vegetable broth
  • 50 g Appenzeller®, cubed
  • Salt and pepper
  • Garnish:
  • Caraway
  • Fennel greens
  • Wooden skewers (e.g. kebab spits)


  1. Finely chop the onion and half of the fennel and slice the other half. Bring broth to the boil and cook fennel for 3 minutes. Remove thicker slices. Puree the rest into a creamy soup. Let simmer for another 2 minutes. Pour soup into glasses or small bowls. String Appenzeller® cubes and fennel slices on wooden skewers. Garnish soup with fennel greens and caraway and one fennel and cheese skewer per bowl.

Cheese in this recipe