Cream of fennel and chufa nuts

Крем супа с резене и чуфа2 1024x682 Cream of fennel and chufa nuts

Cream of fennel and chufa nuts

Ingredients:

3 carrots
1 head of rutabaga
1 leek
1 head of fennel
½ kohlrabi
Salt and pepper
½ teaspoon ground asafoetida, fenugreek and ginger
1 teaspoon dried dill and celery
Butter and olive oil

Chufa nuts or almonds to serve

 Крем супа с резене и чуфа 22 681x1024 Cream of fennel and chufa nuts

Preparation:

Bring about a liter and a half of water to a boil in a saucepan. Peel the vegetables and cut them into chunks. Dip them in the boiling water. Season the soup with all the spices. Salt to taste.

Cover the soup and simmer for 25 minutes or until the carrots and rutabaga are tender. Off the heat, add a knob of butter and 3-4 tablespoons of olive oil.

Mix the vegetables to a smooth velouté. Serve the cream hot, garnished with chopped chufa nuts.

 Крем супа с резене и чуфа 32 1024x682 Cream of fennel and chufa nuts

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