A delicious cream soup with caramelized nuts. A tasty recipe for an exquisite soup straight from Italy.
Ingredients
- Extra virgin olive oil, 3 tbsp
- Onion, 1
- Leek, 1
- Fennel, 1
- Large potato, 1
- Apple, 1
- Dried thyme, 1 tsp
- Turmeric, 1 tsp
- Fennel seeds, 1/2 tsp
- Vegetable broth or water, 1 liter
Preparation
In a pot, sauté the diced onion in olive oil until translucent. Cut off the green and tough ends of the leek and save them for another use, such as broth. Slice the remaining leek lengthwise, rinse thoroughly, then chop it crosswise and add to the onion. Cook for about 4 minutes, stirring occasionally.
Rinse the fennel, trim the fronds and save them for garnish. Cut the bulb in half, then slice it. Add to the pot and cook, stirring occasionally, for about 4 minutes. Meanwhile, add the peeled and diced potato, and towards the end, add the peeled and diced apple.
Add the thyme, turmeric, and fennel seeds, season with salt and freshly ground pepper. Pour in the hot broth or water and bring to a boil. Cook for about 13 minutes until the potatoes are tender.
Blend the soup thoroughly in a standing blender, adjusting the seasoning if necessary. Serve garnished with fennel fronds and caramelized nuts: chop the nuts and toast them in a dry pan; remove from heat, add maple syrup to the pan, and stir.
