A bowl of warm soup with a unique smell of saffron
The Fennel Velouté is a typical comfort food dish, a warm and tasty cuddle to accompany appetizing croutons of toasted bread that with their crunchiness do justice to the balance of consistencies. A real creamy delight that skilfully combines the sweet taste of fennel with the spicy and sharp notes of saffron that transforms this cream into a golden-colored dish. Discover with us the intense flavor of fennel velvety, which we are sure will become one of the favorites of your recipe book!
Ingredients for Fennel Soup:
- Wild Fennel (960 g)
- Saffron (1 Sachet – 125 mg)
- Vegetable Broth (200 ml)
- Extra Virgin Olive Oil (40 ml)
- Fresh liquid Cream (50 ml)
- Shallot (40 g)
- Parmesan Cheese (50 g)
- Salt (as needed)
Preparation of Fennel Soup:
- To make the cream of fennel started by preparing the vegetable broth(alternatively you can use hot water) washing the fennel under running water then remove the green stem and the lower end, at this point divide them in half and then slice them subtly. Peel the shallot and chop it with a knife.
- In a saucepan, heat the olive oil, then add the chopped shallot and brown for 10 minutes until it is soft. At this point add the fennel and sauté for 7-8 minutes, then add salt and pepper and sprinkle with the vegetable stock.
- Continue cooking for another 10 minutes or until the fennel will be soft and tender, then flavored with the saffron powder and with an immersion mixer reduce to a puree the fennel.
- Strain the fennel cream through a strainer to obtain a smoother cream then pour the cream back into the pan.
- Add the fresh liquid cream and let it thicken over the heat for 5 minutes. Once ready, pour the cream of fennel into the dishes and garnish as desired with a drizzle of fresh cream, grated cheese, and leaves of wild fennel.