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.
