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.