Fennel soup with saffron and chicken breast

Ingredients for 4 servings:

• 300 ml chicken stock
• 150 ml cream
• 1 cl Pernod
• 6 cl white wine
• 1 pinch of saffron
• ½ tsp fennel seeds
• salt and pepper
• 1 chicken breast fillet(s)
• 1 cl olive oil
• Butter for frying
• 2 fennel bulbs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

a very fine soup

Quarter and wash the fennel. Dice one quarter for garnish. Finely chop the remaining fennel and toss in hot butter. Add the wine, chicken stock, cream, and fennel seeds and simmer for about 10 minutes. Purée in a blender or with an immersion blender and pass through a fine sieve. Season with saffron, Pernod, salt, and pepper and keep warm. Toss the reserved fennel cubes in hot butter until al dente and serve in hot mugs. Roughly dice the chicken breast, season, fry briefly in hot olive oil until juicy, and thread onto wooden skewers. Distribute the skewers among the mugs, top with foamed fennel soup (using an immersion blender), and serve.