Cream of peas and potatoes
19 recipes
Cream of fennel with roasted almonds and fennel seeds
ingredients
servings
2
Spring onions
1 unit
Potatoes
2 unit
Fennel
4 unit
Fennel seeds
2 spoons
Sliced almonds
30 oz
Vegetable broth
to taste
soups from Italy
Cream of fennel with roasted almonds and fennel seeds
Cream of fennel with roasted almonds and fennel seeds
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A light recipe, purifying and at the same time very tasty. A fine blend of comfort food and detox recipes!
preparation
step 1
Heat over low heat a frying pan and pour in the sliced almonds. Let them brown for a few minutes turning to avoid burning. Remove them from the pan and keep aside.
step 2
In a pot with high sides, saute for a few minutes the chopped onion, add the potatoes, peeled and cut into cubes and fennel cleaned and cut into slices.
step 3
Stir for about two minutes, then add 4 ladles of vegetable broth. Let cook over low heat until cooked vegetables. If necessary, add more broth.
step 4
Blend everything with a hand blender, put on the fire for two minutes and season with salt.
step 5
Serve your velvet piping hot with a drizzle of raw oil EVO, a tablespoon fennel seeds and a handful of toasted sliced almonds.
