Fennel cream soup a l'orange

Ingredients for 4 servings:

• 1 bulb(s) of fennel
• 2 oranges
• 2 cloves garlic
• 3 tbsp rapeseed oil
• 250 ml water
• 1 cube of vegetable stock, for 500 ml
• salt and pepper
• 200 ml cream

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 50 minutes

Clean and wash the fennel and cut into strips. Set the fennel greens aside. Peel and chop the garlic. Peel the oranges thoroughly and cut into pieces. Pour the oil into a saucepan, add the fennel, garlic, and oranges, and sauté for about 10 minutes. Pour in the broth and simmer for another 20 minutes. Then puree everything thoroughly and then pass through a sieve. Bring back to a boil and add the cream. If you want a nice foam, puree the soup again and season with salt and pepper. Garnish with the fennel greens.