Fennel foam soup with baked goat cheese panini

Ingredients for 4 servings:

• 2 shallots
• 1 tsp anise
• 1 tbsp olive oil
• 1 tbsp rice vinegar
• 1 bulb(s) of fennel
• 400 ml chicken stock
• 1 cup of cream
• some salt and pepper, white
• some chili, from the mill
• 4 slices of toast
• 100 g goat’s cheese
• 1 tbsp olive oil
• some flowers and leaves of the red perilla (nettle)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sauté the finely chopped shallots with the aniseed in a little oil, deglaze with the vinegar and reduce the liquid, add the finely chopped fennel and pour in the stock. Simmer until soft, then blend vigorously. Add the cream, season with salt, pepper, and chili, and let it simmer for a while. Before serving, blend well with a hand blender to disperse the air. Cut the bread into approximately 1 cm thick slices, remove the crusts, and flatten firmly (with a rolling pin). Spread a little goat’s cheese on every other slice, season with freshly ground chili, cover each slice with a slice of bread, and flatten again. Trim the edges and fry the paninis in a little oil until crispy. To serve: Ladle the well-frozen soup into warmed bowls, add 1-2 paninis to each, and decorate with a few perilla leaves and flowers.