Fish with saffron
by
131 recipes
Cream of fennel and carrots
ingredients
servings
2
Fennel
250 grams
Carrots
125 grams
Extra virgin olive oil
1 teaspoon
Shallots
1 unit
Vegetable broth
to taste
Iodized salt
to taste
soups from Italy
Cream of fennel and carrots
Cream of fennel and carrots
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A nourishing, satiating and purifying velvety
preparation
step 1
First of all, finely chop the shallots and sauté in the extra virgin olive oil, diluting with a ladle of hot vegetable stock
step 2
At this point I add fennel and carrots, previously cleaned, washed and cut into small pieces, then cover with the vegetable stock kept warm and cook for about 15 minutes covering with the lid
sponsor of the author
step 3
Once the vegetables will turn out to be a soft salt adjuster and pass them in a blender or with a minipimer, adjusting the consistency with the cooking broth if necessary
step 4
I serve immediately my cream of fennel and carrots, seasoning with raw oil and spices to taste (I used paprika in the picture)
step 5
Enjoy your meal!
