VELLUTATA DI FINOCCHI E CAROTE
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Vellutata di finocchi e carote
Ingredienti
- 300 g finocchi
- 250 g carote
- 2 cm porro
- Un pizzico di sale
- 30 ml olio di vinacciolo o extravergine di oliva
- 400 ml acqua
Procedura
-
Mettetere i finocchi tagliati a pezzi,la carota a dadini,il porro tritato,il sale,in una casseruola con 400 ml di acqua e cuocete per 20 minuti
-
Unite l'olio,aggiustate di sale e frullate finché ottenete una crema liscia e omogenea
-
Servite caldo (con una spolverata di aneto e curcuma,a piacere)
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