Fennel soup with Pernod and salmon strips

Ingredients for 4 servings:

• 700 g fennel (bulbs)
• 100 g parsley (roots)
• 100 g onion(s)
• 80 g butter
• ¾ liter fish stock (from the jar)
• 1 tbsp fennel seeds
• ⅛ liter cream
• 6 cl schnapps (Pernod)
• 200 g crème fraîche
• salt and pepper
• Salmon, cut into strips

Instructions

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

Pick the fennel greens and set aside. Wash the bulbs, halve them, remove the stalks, and finely dice the fennel. Peel and finely dice the parsley root and onions. Sauté both in a saucepan with the melted butter until translucent. Add the fish stock, diced fennel, and seeds. After about 12 minutes of cooking, stir in the cream, Pernod, and crème fraîche, and simmer for another 10 minutes. Remove a few diced fennel and set aside. Purée the soup and pass it through a fine sieve. Bring the soup to a boil, season with the fennel greens, salt, and pepper. Add the fennel pieces and salmon strips and heat through the soup.