Fennel and carrot soup with orange zest and tarragon scented croutons
1 kg fennel cut in big pieces
1 kg carrots grated and cut in big pieces
2 leeks finely chopped
2 onions finely chopped
2 oranges(zest only)
1,3 lt vegetables stock
100 ml white wine
100 ml cream
6 toast bread slices
3 t.s butter
3 t.s olive oil
1 t.s tarragon
1/2 t.s sweet paprica
In a casserole heat the olive oil and cook the vegetables for about 10′.
Add the white wine and then add the stock(hot).
Simmer the soup for about 30′ until the vegetables are tender.
Remove from heat,add salt & pepper and put the soup in a blender or peemer,until becomes smooth.
Add the cream and orange zest and simmer the soup again for 2′.
Cut the toast bread in small cubes,put them in a cooking layer and mix them with the butter,salt,pepper,tarragon and paprica.
In a preheated oven(150 degrees),bake the croutons for 20′, until they are dry and golden brown.
Serve the soup in hot bowls,sprinkle croutons over the top and enjoy!