Fennel Cream Soup with Roquefort

First clean the fennel bulbs, put some of the greens aside and dice the fennel. Now peel the shallots and the potatoes and cut them into fine cubes. Then mash the garlic.

Put the star anise and fennel seeds in a tea filter and tie tightly. Then heat the oil and sauté the shallots and then the fennel. Deglaze everything with the chicken stock and then add the garlic, potatoes and tea filter. Let everything simmer for about 30 minutes. Then add the cream and milk and briefly bring the soup to the boil again.

Then skim off some liquid, remove the tea filter and puree the soup finely. If the soup is still too thick, add some of the previously skimmed liquid. Season the soup with salt, white pepper and lemon juice.

Then shape 15 small balls out of the Roquefort. Before serving, carefully fold the whipped cream into the soup, pour the soup into deep plates and place 3 Roquefort balls in each. Decorate the soup with a little fennel green.