Ingredients for 6:
- 1 fennel
- 2 celery stalks
- 1 piece of leek
- 1 potato
- 1 liter of vegetable broth
Preparation:
1. Wash the fennel, the celery stalks and the piece of leek. Peel the potato and wash it. Cut everything into small pieces. Also cut the fennel leaves and stems.
2. In a large pot, pour the vegetable broth along with all the chopped vegetables. Cover with a lid and cook over low heat for approximately 35 minutes or until the vegetables are tender.
3. With the help of an electric mixer, shred well, it should be a fine cream. Add salt if you consider it necessary and grind again until the salt has been well integrated.
When serving, you can add a few drops of olive oil on top.