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light velvety fennel















INGREDIENTS
x 4 people

500g of fennel "female" (to cook)

1 carrot 1 onion 4 or 5 sun-dried tomatoes

nut vegetable granular
gr.100
light of cream cheese 1 tablespoon fennel seeds, salt, pepper


Soak tomatoes in warm water to revive him.
Thinly slice fennel, carrot, onion and tomatoes. In a
saucepan, add the chopped vegetables, cover with water and season with granulated.
Bake for about 45 minutes.
Reduce the cream soup with immersion blender.
Mix cheese, salt, pepper and fennel seeds.
Pour the soup into bowls and finish with a spoonful of cheese with fennel.
If desired, complete with a little olive 'oil with garlic and chilli.