The Creamy Fennel, Spinach, and Leek Puree is ideal for those who want to eat a bit lighter, especially after the Christmas holidays. In any case, it is a detoxifying starter, especially if we don’t add cheese, but at the same time, it’s really very tasty. If you want to make it even lighter, I suggest not sautéing anything, but adding oil only when serving. The 4 ingredients I used combine very well together, plus they are a zero-waste recipe because we don’t throw anything away. Even the croutons were made with leftover bread: I had a baguette left and didn’t know how to use it. So feel free to use whatever bread you have at home for your croutons, of any kind it is.
For this recipe, I used the Classic Lagostina Pressure Cooker 5L
I invite you to read my article on the Use of the Pressure Cooker, for those who want to try this cooking method for the first time or are intimidated by it
If you like soups, stews, and purees, don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 18 oz fennel bulbs
- 7 oz spinach
- 1 medium small leek
- 2 celery stalks
- 4 tablespoons extra virgin olive oil
- to taste salt
- to taste grated Pecorino Romano, if desired
- 16 bread croutons
Tools
- 1 Pressure Cooker
- 1 Knife
- 1 Cutting Board
- 1 Immersion Blender
How to Prepare the Creamy Fennel, Spinach, and Leek Puree
First, wash all the vegetables thoroughly, drain them and pat dry.
Chop the leek and celery into small pieces and place both in the pressure cooker.
Roughly chop the spinach and fennel and set them aside in a bowl.
In the meantime, add two tablespoons of oil to the previously chopped mixture already in the pot, and sauté for about 2 minutes over medium-high heat.
At this point, add the rest of the vegetables, add 3 1/3 cups of water, and salt.
Close the pressure cooker with its lid, lower the valve, and set it to cook on high flame.
As soon as you hear the whistle, lower the flame to the minimum and cook for 8 minutes.
After this time, if you need to open it immediately, after turning it off, slowly raise the valve and let all the steam out.
Now, blend everything with an immersion blender, and if the puree is too thick, add more water, but make sure it’s hot.
At this point, all that’s left is to plate: pour the remaining extra virgin olive oil onto the plates, decorate with fennel fronds, and place 4 bread croutons in the center of each serving.
Serve your Creamy Fennel, Spinach, and Leek Puree immediately so it doesn’t get cold, and if desired, sprinkle with grated Pecorino Romano.
Tips and Storage
The vegetable puree keeps perfectly for a few days in the refrigerator but in an airtight container.
I always prefer glass and ceramic containers because plastic is harmful to both the environment and our health.
You can make more and freeze it to always have a supply, then reheat it in the microwave.
However, do not thaw food at room temperature, as there is a risk of minor or major food poisoning.
