Cream of fennel and leeks with light minestrone

Ingredients :

Ingredients for 4 people

400g of light vegetable soup Sucor
400g of fennel
2 leeks
rock salt
black pepper

Tips and variations :
The vegetable cream can also be prepared with celeriac as substitute as fennel. This course is very light and poor of calories, if you want to enrich it served with croutons, a drizzle of extra virgin olive oil or a spoon of Parmigiano Reggiano cheese.
Course :
First course
With products :
Preparation :
Wash the fennel and cut into cubes, remove the ends and the outer leaf of the leeks, cut it into round slices. Put everything in a pan and cover with water and salt. Cook it 30 minutes and blend until a smooth cream is obtained. Add the light minestrone and cook for 40 minutes or until cooked, if the cream thickens too much, add some water. Serve immediately with a sprinkling of black pepper.
Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”

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