Brebirousse d’Argental with cream of carrot and fennel
Wash and slice the fennel. Peel carrots and cut into segments. Cook the vegetables in a dutch oven with a well-fitting lid for 10 minutes, covered with water,
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Cooking tools:
- Dutch oven
- Stove
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Mixing bowl
Ingredients
- 200 g Brebirousse d’Argental
- 2 small fennel bulbs
- 600 g carrots
- 1 broth cube
- A drizzle of olive oil
- Bread croutons
- 1 clove of garlic
- Thyme
- Salt
- Pepper
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