Cream of fennel soup with prawns and orange

18 February 2012

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


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.