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from 18 months, an Italian soup recipe full of sunshine and freshness.


  • 1 medium potato
  • 1 beautiful tomato
  • 1 heart (tender) of a bulb of fennel
  • 1 knob of butter
  • Optional: 2 basil leaves


Peel and cut the potato into cubes. Dip the tomato for 1 minute in boiling water, peel it, seed it and cut it into large pieces. Chisel the fennel. Pour everything into a saucepan, cover with cold water (possibly add basil). Cook for 20 minutes under cover. Go to the grinder, serve with the butter.