I really like to prepare purees for dinner and I usually vary the ingredients to not always use them, although with this fennel and potato cream recipe I have used fennel for the first time. I really liked the slightly aniseed touch that brings the result.
One of the biggest advantages that creams have is that they allow vary the ingredients to suit our tastes, it is not even necessary that we stick exactly to the quantities specified. I always prepare more than the specified amount, so I have dinner ready for two days.Direct to the Palate Lombard soup with fennel and cider. Light Comforting Recipe
IngredientsFor 4 people
- Fresh fennel 1 bulb
- Large potato 1
- Onion 1
- Carrot 1
- Vegetable broth 1 l
- Liquid cream for cooking 100 ml
- Extra virgin olive oil
- Ground black pepper
How to make fennel and potato creamDifficulty: Easy
- Total time 30 m
- Processing 30 m
We start washing and peeling the vegetables. We often chop the fennel bulb, reserving some sheets for plating. Cut the carrot into slices, chop the onion and chop the potato.
We put some oil in a casserole and add the fennel. The sauté over high heat couple of minutes. Add the carrot, then the onion and finally the potato. We season and cook a few minutes to soften the vegetables.
We add the vegetable broth, cover the vegetables. When it starts to boil, we salted, lowered over medium heat and cook about 15 minutes. We lower the heat and crush everything with the blender until we get a homogeneous cream, if we think we can add some water
Once the cream is obtained, we add the cream, stir so that everything mixes well and cook about 5 minutes over medium heat to give the touch of final texture. Serve hot.
With what to accompany the fennel and potato cream
My children like eating mashed potatoes with fried or toasted bread, although I prefer to drink them alone or with sunflower and pumpkin seeds. Although I assure you that this fennel and potato cream recipe nothing is missing, it is exquisite as is.