At certain times of the year, like after the holidays or when we want to lose a few pounds, we need to detoxify the body and reduce bloating. No drastic diets are needed, just more movement and lighter meals, particularly at dinner. The vegetable soup is a remedy or the creamy fennel and leek soup is easy to make and delicious.
Other recipes
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 leeks
- 2 fennels
- 2 white potatoes
- 1 oz pork cheek
- 1/2 tsp fine salt
- 3 1/2 cups vegetable broth (or boiling water)
- 1 oz Parmigiano Reggiano DOP (grated)
Tools
- Kitchen Scale
- Cutting Board
- Pot
Steps
Keep 3 1/2 cups of hot water or vegetable broth on the stove. Prepare fennels, leeks, and potatoes by washing and cutting them into pieces. Place diced pork cheek at the bottom of the pot and turn on the heat, keeping it low. Once it starts to color and gives off a bit of fat, add the vegetables and stir for a few seconds.
Cover the vegetables with boiling water or broth, salt, and let them cook over low heat for 1 hour. Blend everything with an immersion blender and let it cool slightly. With the grated Parmigiano, prepare some chips. On a sheet of parchment paper, place the Parmigiano, press it with the back of a spoon, and microwave or cook in a pan for a few seconds. Let it cool and place the broken chips on the creamy fennel and leek soup.
