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    Fennel, Leek and Grana Padano soup with rye bread
    Difficulty
    Easy
    		Preparation
    T460 min
    		Servings for
    4 people
    VELLUTATA CREMOSA DI FINOCCHIO p

    Ingredients

    1 leek
    1,5 kg fennel
    150 g Grana Padano
    200 ml milk
    100 ml cream
    500 ml vegetable stock
    4 slices rye bread
    flour
    Extra virgin oil
    Salt & pepper

    Grana PadanoSoups

    Preparation

    STEP 1

    Slice the leek and the fennels and sauté them n with a drizzle of olive oil in a non-stick saucepan. Pour the milk in and continue to cook over medium heat.

    STEP 2

    Dilute a tablespoon of flour with half of the cream and add to the soup. Mix well then add the rest of the cream and the broth and cook for 20 minutes over medium heat, stirring carefully.

     

    STEP 3

    Blend everything with an immersion mixer until the soup is smooth and creamy.
    When the heat is off, add the grated Grana Padano and mix well.
    Serve the fennel cream with a few slices of toasted rye bread.


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