Cream of fennel soup with prawns and orange

Who says that vegetables are sad? It depends what you put in, and this fennel cream soup is so delicious …

INGREDIENTS (4 servings)

– 3 fennel bulbs
– 16 prawns (fresh if you find them good, otherwise those Argentineans frozen)
– 3 oranges tarot
– ½ cup of brandy (or cognac or vin santo)
– 1 tablespoon brown sugar
– Salt and Pepper
– Extra-virigin olive oil
– Water Qs

DIRECTIONS

Put the fennel bulbs in a pot with 3/4 fingers of water and cook for about 30 minutes with the lid.

Blend with an immersion blender with a bit of their cooking water, oil, salt and pepper. Should have the consistency of a cream rather soft.

Meanwhile squeeze 2 or 3 oranges and put their filtered juice in a saucepan with sugar and brandy. Let it cook until it is reduced by one third. Will be a sort of caramel sauce to serve the prawns and decorate the plate.

In a pot with a steamer basket, put some water and place the prawns on the rack. Cook for 4/5 minutes from the moment that water begins to boil. Season with salt.

Serve the cream in a flat-bottom dish with the prawns on top dressed with a few drops of caramel with orange sauce and extra virgin olive oil.