Fennel soup

Ingredients for 4 servings:

• 1 small fennel bulb(s)
• 3 tsp clarified butter
• 1 small onion(s)
• 1 small apple
• 3 small boiled potatoes
• 1 piece(s) ginger, cherry-sized
• 1 tbsp vegetable stock powder
• 1 pinch of saffron
• salt and pepper
• 150 g cream cheese
• Fennel greens

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

creamy-fruity

Clean the fennel bulb and slice it into fine strips using a cucumber slicer. Heat 1 teaspoon of clarified butter in a pan and fry the fennel strips for about 5 minutes. Set half of the butter aside. Peel the onion and apple, remove the core, and cut both into small cubes. Heat the remaining 2 teaspoons of clarified butter in a saucepan and let the cubes brown. Add the second half of the fennel and pour in a little water. Cover and simmer the vegetables gently for about 20 minutes. Purée until smooth. Peel and finely grate the cooked potatoes. Add them to the purée along with the grated ginger and the reserved fennel and mix well. Thin again with enough water until the desired consistency is reached. Season with vegetable stock, salt, and pepper, and stir in the saffron. Just before serving, combine with the cream cheese. Pour the soup into warmed bowls and garnish with some fennel greens.