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Cream of fennel, potatoes, leeks and Traditional Balsamic Vinegar
There Velvety it's the hot sauce par excellence. It was born to garnish and flavour meat dishes but soon adapted to various fish and vegetable preparations, losing its initial specificity and becoming in fact the main instrument for the density of a stock or brothFundamental cooking preparation that offers its refinement and softness thanks to the velvet-like sheenAlso accompanied by theBalsamic Vinegar of Modena PGI Monari Federzoni, an explosion of flavors is created. The latter is produced according to tradition: the grape must and wine vinegar mature slowly in wooden barrels, giving the vinegar pleasant aromatic notes. The light taste of the fennel in this cream soup goes very well with the strong flavour of the Traditional Balsamic Vinegar DOP!
Ingredients
- 4 Fennel medium
- 4 Potatoes average
- 1 Leek
- 1.5 lt Vegetable Broth carrot, celery, onion
- qb salt
- qb Pepper
- qb Balsamic Vinegar of Modena PGI Monari Federzoni
Instructions
- Prepare the vegetable broth and at the same time clean the fennel and cut it into thin slices
- Remove the base of the leek and the green part and then cut it into slices.
- Peel the potatoes and cut them into cubes
- Pour the chopped vegetables into the vegetable stock and cook for 20 minutes with the lid ajar.
- At this point, use an immersion blender to create a smooth cream and cook for another 10 minutes on low heat.
- Finally plate and serve enriching the cream with drops of Balsamic Vinegar
