Fennel cream soup

Ingredients for 4 servings:

• 2 m.-sized potatoes
• 1 m.-large fennel
• 60 g butter
• 500 ml chicken broth
• Salt
• pepper
• 125 g cream cheese
• 1 tbsp chives, chopped
• 1 tbsp lemon juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Peel and chop the potatoes. Slice and chop the fennel. Heat the butter in a medium saucepan and sauté the fennel, covered, for 10 minutes, stirring occasionally. The fennel should not discolor. Add the potatoes and chicken stock and stir. Bring to a boil and reduce the heat. Cover the pan and simmer for 10 minutes, until the vegetables are tender. Season to taste, remove from the heat, and let cool slightly. Fold in the cream cheese and mix well. Finally, add the chives and lemon juice and stir over low heat until the soup is thoroughly heated.