Preparation: 20 min
Cooking time: 30 min
Ingredients for 4 people:
- 500 g of carrots
- 1 small bulb of fennel
- 1 onion
- 20 g of butter
- 80 cl of vegetable stock
- 80 g of Brillat-Savarin + 20 g for the presentation
- Salt
- Pepper
- Fresh coriander
Wash and peel the carrots and cut them into pieces. Wash and chop the fennel.
Peel and chop the onion.
Melt the butter in a casserole dish then sweat the onion, add the carrots and the fennel.
Pour in the vegetable stock and add salt and pepper.
Cook for about 30 minutes. Add the diced Brillat-Savarin and mix everything together. The soup should have a smooth texture.
Check the seasoning.
To serve, pour the soup into small bowls. Add a few pieces of Brillat-Savarin and a bit of chopped coriander in the centre and grind some pepper over the top.