Fennel and carrot soup with orange zest and tarragon scented croutons
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!
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Added:
Tuesday, June 4, 2013 - 2:00am
