Cut cleaned fennel in half, cut into larger pieces. Save the tender green leaves. Bring fennel and salted water to boil on 3 and cook for 15 minutes on 1 or automatic heat 4 to 5, remove with a slotted spoon, drain. Blanch the green leaves in the vegetable cooking water, remove and finely chop. Blanch (scald) tomatoes, peel, quarter, remove seeds and cut in half repeatedly. Sauté finely chopped onion in oil on 2 or automatic heat 4 to 5, sprinkle with flour, sauté, gradually add milk and vegetable soup, stirring well. Add tomatoes, let bubble up, season with pepper, nutmeg and maybe a little salt. Cut cooked ham into strips, mix with fennel, pour sauce over it.
Recipe calendar of the Bochum public utility company
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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