Cream of Fennel, Leek and Potato with Spicy Chickpeas, Mixed Seeds and Marjoram
Ingredients
- Outer peels of 2 fennel bulbs (the hardest ones, which we usually throw away)
- 1 small carrot
- 80 – 100 g of potato
- 80 – 100 g of leek
- 1 small shallot
- Vegetable broth to taste
- Fresh marjoram to taste
- Extra virgin olive oil to taste
- 120 – 140 g cooked chickpeas (preferably fresh or canned)
- Mixed seeds (optional, for added crunch)
- Chili pepper (to add a spicy touch)
- Bread for toasting (for serving)
Instructions
- Preparation of ingredients : Wash the fennel peels , carrot, potato, leek and shallot thoroughly. Cut everything into small pieces to facilitate uniform cooking.
- Sauté : In a large saucepan, heat a drizzle of extra virgin olive oil. Add the shallot and leek, sautéing over medium heat until translucent.
- Adding the vegetables : Add the fennel peels , carrot and potato to the soffritto. Mix well to blend the flavors.
- Cooking : Pour in vegetable stock until vegetables are covered. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, until vegetables are tender.
- Blending : Use an immersion blender to obtain a smooth and homogeneous cream. If the consistency is too thick, add a little broth.
- Preparation of spicy chickpeas : In a pan, heat a drizzle of oil with the chili pepper. Add the cooked chickpeas and sauté them over medium-high heat until crispy.
- Service : Pour the hot cream into bowls, garnish with spicy chickpeas, mixed seeds and fresh marjoram leaves. Serve with slices of toasted bread.
