CREMA DI CAROTE E FINOCCHIO CON ACETO BALSAMICO or CARROT AND FENNEL SOUP WITH BALSAMIC VINEGAR

carrot

Christmas is over, everyone is fine and I feel as if I have spent a really soft and nice Christmas. I haven’t even been over-eating but that doesn’t prevent me from having cravings for light vegetable dishes. It as if the lack of light makes my body scream for vitamins and especially vitamin A for my eye sight, you need to have sharp eyes in these dark times! So a bowl of carrot soup is probably the best you can get right now. Even better, a simple bowl of carrot and fennel soup laced with balsamic vinegar that adds to the sweetness. But with a twist. (And thanks goes to the reader who told me about the carrot-balsamic vinegar combo!)

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CREMA DI CAROTE E FINOCCHIO CON ACETO BALSAMICO or CARROT AND FENNEL SOUP WITH BALSAMIC VINEGAR
2 servings

3 big carrots
1 bulb of fennel
The white part of a leek
750 ml / 3.2 cups water
balsamic vinegar
salt
extra-virgin olive oil

– Peel the carrots, trim the fennel and the leek and cut these in pieces. Put them in a pan with some olive oil and braise gently for 2-3 minutes. Add salt.
– Add the water and leave it to simmer for about 20 minutes without a lid.
– Run the soup in a blender until smooth and pour it back into the pan. Heat it up.
– Serve in bowls with a bit of chopped raw fennel to add some crunch (if you want) and top it with good balsamic vinegar.

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