Broccoli and fennel cream soup

Ingredients for 4 servings:

• 400 g broccoli
• 400 ml water
• 1 pinch of salt
• 1 tsp, leveled fennel seeds
• 1 bay leaf
• 1 tsp vegetable stock powder
• 1 cup of crème fraîche, approx. 150 g

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 16 minutes

Trim the broccoli by about 1 cm at the stalk and discard the trimmings. Cut the remaining broccoli into small florets and the stalk into long strips. Add all the broccoli pieces to the boiling water with a pinch of salt and the bay leaf, cover, and simmer for 5-6 minutes. Strain the cooked broccoli and reserve the cooking water. Discard the bay leaf. Add the stalk pieces, fennel seeds, vegetable stock powder, and crème fraîche to the boiling water. Purée the soup with a hand blender until smooth and frothed. Divide the broccoli florets among the bowls and top with the soup.