Fennel curry soup

Ingredients for 4 servings:

• 1 ½ bulb(s) fennel with greens (approx. 450 g)
• 800 ml vegetable stock
• 10 fennel seeds
• 200 ml cream
• 30 g butter, cold
• 1 tbsp butter, brown
• 1 clove(s) garlic
• 1 piece(s) ginger
• ½ tsp curry powder
• 1 pinch of orange peel
• Salt
• Chili powder, mild
• 1 tbsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clean and wash the fennel, halve it, and slice it thinly, including the stalk. Set the fennel greens aside. Place the fennel in a saucepan with the stock and fennel seeds and let it simmer slightly below boiling point, about 15 minutes, until tender. Remove one-third of the fennel from the soup with a slotted spoon and set aside. Add the cream, cold butter, and brown butter to the soup and puree with a hand blender. Peel and slice the garlic. Stir it into the fennel soup with the ginger and curry powder and let it simmer for a few minutes. Add the orange zest. Season the fennel soup with salt and a pinch of chili powder, and pour it through a not-too-fine sieve. Place the reserved fennel into preheated, deep bowls. Use a hand blender to froth the soup, scatter the liquid around the fennel, and garnish with the fennel greens.