Soup, Starter

Brebirousse d’Argental with cream of carrot and fennel

People 4 Foodlovers
Cooking time 10 min.

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  • 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

Preparation steps

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, with a stock cube and the thyme.
Mix everything with a drizzle of olive oil.
In a bowl, place the cubes of Brebirousse and pour over the soup.
Season after tasting.
Garnish with oven toasted bread croutons previously rubbed with garlic.

😉Tip: You can swap the olive oil for crème fraîche.

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