Fennel soup from Avignon

Ingredients for 4 servings:

• 1 kg fennel
• 300 g potatoes, floury
• 3 garlic cloves
• 1 onion(s)
• 1 bay leaf
• 2 tbsp butter
• 1 apple, sour
• 3 tbsp parsley, chopped
• Salt and pepper, white

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Clean and wash the fennel bulbs, cut into small pieces, wash and chop the fennel greens, and set aside. Wash, peel, and dice the potatoes. Peel and finely dice the garlic and onion. Bring everything except the fennel greens to a boil in 1 liter of water with 1 teaspoon of salt and the bay leaf over medium heat. Cover and simmer for about 50 minutes until tender. Peel, core, and grate the apple. Melt the butter and fry the fennel greens with the chopped parsley for about 5 minutes. Remove the bay leaf from the soup, strain it through a fine sieve, and return it to the pot. Stir the grated apple and the fried herbs into the soup, season with salt and white pepper, and serve immediately.