Easy
4 people
60 min
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
Preparation
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.
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.
