Cream of fennel and leeks
Instructions
Clean the vegetables, wash them and cut them into small pieces.
Braise them with oil and wet them with 100 cl of water; season with salt and pepper and cook for about 30 minutes.
With a hand blender mix everything together and bring to a boil.
Serve the cream in individual plates, pouring in the Middle 1 tablespoon of cream and sprinkling of parsley finely crushed.
Ingredients and dosing for 4 persons
- 2 fresh onions
- 2 fennel
- 1 leek
- 3 potatoes
- Garlic
- Parsley
- 1 tablespoon of cream
- Olive oil extra virgin
- Salt
- Pepper