Fish with saffron
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
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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!