Fennel bread soup

Ingredients for 4 servings:

• 750 ml vegetable stock
• 250 ml milk
• 600 g fennel
• 120 g bread(s), stale
• 2 tbsp butter
• 1 small onion(s)
• 1 clove(s) garlic
• some pepper
• possibly salt
• e.g. cream
• n. B. Cheese, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

for every day – ideal use of leftovers

Wash and trim the fennel, then cut into small pieces. Peel and dice the onion and garlic. Dice the bread. Melt butter in a saucepan and briefly sauté the onion and garlic. Add the bread cubes and toast briefly. Add the fennel pieces and toast briefly. Deglaze with the milk and stock. Bring the soup to a boil and simmer over low heat for about 30 minutes. Then purée the soup and simmer for another 5 minutes. Season to taste with pepper and salt, if desired, and serve with cream and/or cheese.