Today we offer a delicious recipe with Traditional Balsamic Vinegar of Modena, a vegetables soup created by our friend Loredana, author of the Blog Briciole di Sapori.
4 medium Fennel
4 medium Potatoes
1,5 lt vegetable broth
Salt and Pepper
Traditional Balsamic Vinegar of Modena P.D.O.
Prepare the vegetable broth and, in the meantime, clean the fennel and cut into thin slices. Peel the potatoes and cut into cubes.
Eliminate the base of the leek and the green part then cut into rings and rinse under running water.
Pour the vegetables in the vegetable broth, add salt and pepper and cook for about 20 minutes.
Then, with an immersion blender, blend until a smooth cream and cook another 10 minutes on low heat.
Serve the soup very warm, give a ground pepper and then enrich it with drops of traditional balsamic vinegar.
The light taste of fennel on this soup goes well with the strong taste of Traditional Balsamic Vinegar P.D.O.!
Thanks to Loredana and enjoy 😉