Fennel, Leek and Grana Padano soup with rye bread
. Difficulty: Easy
. Serves: 4 people
. Preparation time: 1 hour
. Variety: Soups
1,5 kg fennel
150 g Grana Padano
200 ml milk
100 ml cream
500 ml vegetable stock
4 slices rye bread
Extra virgin oil
Salt & pepper
PreparationSlice 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.
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.