Fennel cream soup

Ingredients for 4 servings:

• 200 g fennel
• 40 g butter
• 20 g flour
• ¼ liter whipped cream
• 1 liter beef broth or veal bone broth
• salt and pepper
• anise
• possibly white bread, diced, toasted

Instructions

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

Cut the washed fennel into small pieces. Melt the butter, sauté the fennel in it, add the flour, stir briefly without allowing it to brown, and pour in the soup and heavy cream. Add the anise, stir until smooth, and cook until the fennel is tender. Blend the soup, strain it, and season with salt and pepper. Serve with chopped, separately cooked fennel or croutons as a garnish.