Season: fall, winter, early spring
Ingredients: Serves 4
300 Fennel (white part + green stems)
1 leek
1 clove of garlic
4 tablespoons of oatmeal
1 teaspoon of fennel powder
1 teaspoon of coriander powder
1 teaspoon of trikatu Virya®
1 teaspoon of thyme
1 litre vegetable stock
Croutons of spelt bread toasted in the oven
rock salt to taste
ghee (clarified butter) to taste
Method
Separate the heart (white part) from the stems (green part), then separate the green leaves from the stems. Cut the stems into small pieces and the heart into wedges or stripes.
Having washed the leek cut it finely together with the garlic clove. Let them simmer in a pan with a little vegetable broth. Add the stems cut into small pieces and the white strips or wedges together with fennel powder, coriander powder, trikatu Virya®, thyme. Let it simmer, stirring with a wooden spoon, and then add the remaining vegetable broth and oatmeal. Stir occasionally. When cooked to order add the green leaves. Blend everything with the mixer. Add the ghee, check the taste and serve hot with croutons.
