is still a cuddle. Here, besides the sun that was the terminus for a day and with the Bora (my friend, I recommend not try too hard ...) I was also presented, without even knocking on the door, a beautiful cold to me confined to home for the we ... short, but how wonderful!
is nothing left that I do not cuddle up with something fresh, homemade pizza with my husband and some velvety soft, warm as this.
Yeah, I guess that the combination may seem a bit strange ... but how many times have we seen an apple with fennel and orange for a healthy salad?? Behold, here I propose again the clearly no citrus in the form of soup. Will not be disappointed, the taste is very delicate, fresh I would say almost "clean" and a little detox ... Last thing that is very fashionable:)
Cream of fennel and apple
Soup recipe taken from all the days of St. Grigson ed. New techniques
- 600g fennel clean
- 3 celery stalks with green leaves
-
- 2 leeks 1 clove garlic
- 1 apple tart
- extra virgin olive oil
- salt
- about 750ml vegetable stock
Tagliare il finocchio a pezzetti. Lavare le coste di sedano e tritarle assieme alla mela sbucciata e senza torsolo. Affettare sottilmente i porri. In una pentola dal fondo pesante far appassire i porri in due cucchiai di olio, aggiungere lo spicchio d'aglio e far insaporire. Unire quindi le restanti verdure ed un pizzico di sale. Coprire e far cuocere per 10'. Versare il brodo e far sobollire per 15 di minuti o comunque finché il finocchio non sarà morbido. Lasciar raffreddare un attimo e frullare quindi la verdura con il mixer fino ad ottenere la consistenza desiderata. Aggiustare di sale e servire.
E' una zuppa che volendo può venir consumata anche fredda, da provare!
hope that the toothache that I started last night is something "passing", or simply pampering here is better to go to Lourdes, I wish you a wonderful week! :)
Martina
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