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    Fennel, Leek and Grana Padano soup with rye bread

    Easy
    4 people
    T460 min

    Ingredients

    • 1 leek
    • 1,5 kg fennel
    • 150 g Grana Padano
    • 200 ml milk
    • 100 ml cream
    • 500 ml vegetable stock
    • 4 slices rye bread
    • flour
    • Extra virgin oil
    • Salt & pepper

      Preparation

      STEP 1

      Slice the leek and the fennels and sauté them n with a drizzle of olive oil in a non-stick saucepan. Pour the milk in and continue to cook over medium heat.

      STEP 2

      Dilute a tablespoon of flour with half of the cream and add to the soup. Mix well then add the rest of the cream and the broth and cook for 20 minutes over medium heat, stirring carefully.

       

      STEP 3

      Blend everything with an immersion mixer until the soup is smooth and creamy.
      When the heat is off, add the grated Grana Padano and mix well.
      Serve the fennel cream with a few slices of toasted rye bread.