Fennel cream soup

Ingredients for 2 servings:

• 1 fennel
• 2 m.-sized potatoes
• 1 small shallot(s)
• 1 tsp oil (sunflower oil)
• 1 vegetable stock cube
• Salt and pepper, white
• 1 pinch of nutmeg
• 1 pinch(s) of turmeric

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the fennel, peel off any woody parts, and cut the bulb into eight pieces, reserving some of the green parts. Wash, peel, and slice the potatoes. Peel and finely chop the shallot. Heat the sunflower oil and fry the shallots in it. Dissolve the vegetable stock cube in 1/2 liter of water. Add the fennel, potatoes, and half of the vegetable stock to the shallots and simmer over medium heat until the potatoes and fennel are tender. Blend the soup until creamy, adding enough vegetable stock to achieve a nice, thick consistency. Season to taste with salt, pepper, turmeric, and nutmeg. Serve sprinkled with finely chopped fennel greens.