Fennel and carrot soup with orange zest and tarragon scented croutons
By: Kostas Koveos
Published: Tuesday, June 4, 2013 - 2:00am

Ingredients




1 kg fennel cut in big pieces
1 kg carrots grated and cut in big pieces
2 potatoes
2 leeks finely chopped
2 onions finely chopped
2 oranges(zest only)
1,3 lt vegetables stock
100 ml white wine
100 ml cream
6 toast bread slices
3 t.s butter
3 t.s olive oil
sea salt
white pepper
1 t.s tarragon
1/2 t.s sweet paprica

Preparation

1 In a casserole heat the olive oil and cook the vegetables for about 10′. 2 Add the white wine and then add the stock(hot). 3 Simmer the soup for about 30′ until the vegetables are tender. 4 Remove from heat,add salt & pepper and put the soup in a blender or peemer,until becomes smooth. 5 Add the cream and orange zest and simmer the soup again for 2′. 6 Cut the toast bread in small cubes,put them in a cooking layer and mix them with the butter,salt,pepper,tarragon and paprica. 7 In a preheated oven(150 degrees),bake the croutons for 20′, until they are dry and golden brown. 8 Serve the soup in hot  bowls,sprinkle croutons over the top and enjoy!