Detox cream of fennel and broccoli soup
INGREDIENTS:
- 1 head of broccoli
- 2 fennel bulbs
- vegetable stock
- extra virgin olive oil
- salt
- chilli pepper
- 2 slices of bread
- fresh parsley
- 50 g shelled walnuts
- 1 anchovy
- pulled horsemeat
METHOD:
Cut the vegetables into small pieces and soften in a little oil. Add the stock and cook until they are soft. Season with salt and chilli pepper, then blitz in a food mixer. Blitz the bread into crumbs (separately), add the parsley, walnuts and the anchovy. Toast the mixture in a small frying pan, adding oil if necessary.
Serve the detox cream soup with a few spoonfuls of this toasted mixture and the pulled horsemeat as garnish.
Finish with a drizzle of oil.
