Vegetable cous cous with fish balls
351 recipes
Cream of potato and fennel
ingredients
servings
4
Fennel
800 grams
Potatoes
300 grams
Fennel seeds
1 spoon
Extra virgin olive oil
to taste
Black pepper
to taste
Iodized salt
1 pinch
Grated cheese
1 spoon
soups from Italy - Puglia
Cream of potato and fennel
Cream of potato and fennel
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The Cream of potato and fennel is a velvety Depurativa and Anti-swelling .. easy to prepare, very good and light ... ideal to enjoy after the Christmas holidays to purify the body! #kitchen
preparation
step 1
Peel the potatoes and cut into cubes. Dip them in cold water.
step 2
Meanwhile, peel the fennel and cut into slices rather thin.
step 3
Place the fennel pieces and potatoes in a saucepan and cover flush with water.
step 4
Season with salt and add a teaspoon of fennel seeds: vegetables simmer gently for 20-30 minutes, until they are soft.
step 5
(More pieces of potato and fennel are great, the longer they have to cook the vegetables.)
step 6
Puree the vegetables with an immersion blender, season with salt and pepper, sprinkle with parmesan and serve with a drizzle of extra virgin olive oil and fennel seeds.
