Carrot velouté with brilat-savarin
Preparation time: 20 minutes
Cooking time: 30 minutes
For 4 people
- 500 g carrots
- 1 small fennel bulb
- 1 onion
- 20 g butter
- 80 cl vegetable stock
- 80 g Brillat-Savarin + 20 g for dressing
- Fresh coriander
Wash and peel the carrots, cut them into pieces. Wash and cut the fennel.
Peel and chop the onion.
In a saucepan, melt the butter then sweat the onion, add the carrots and fennel.
Pour in the vegetable stock and season with salt and pepper.
Cook for about 30 minutes. Add the Brillat-Savarin, cut into pieces, and blend. The soup should be smooth.
Adjust the seasoning.
To serve, pour the soup into small bowls. Add a few small pieces of Brillat-Savarin and a little chopped coriander in the centre and add a twist of freshly ground pepper.