Fennel cream soup

Ingredients for 4 servings:

• 3 bulbs of fennel
• 1 potato(s)
• 2 tbsp butter
• 750 ml vegetable stock
• 150 g processed cheese
• 4 sprigs of dill
• 1 salt and pepper
• nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Clean and wash the fennel, and cut the bulbs into thin strips. Finely chop the fennel greens. Peel the potatoes and dice them as well. Heat the butter in a saucepan and sauté the fennel and potatoes. Deglaze with the stock and simmer for about 20 minutes, until tender. Then puree everything with a hand blender and add the cream cheese. Bring to a boil and season with salt, pepper, and a little nutmeg. Garnish each dish with a sprig of dill before serving.