Fennel soup

Ingredients for 2 servings:

• 300 g fennel
• 1 cl butter
• 5 dl broth
• 2 tbsp cream
• little Pernod
• 1 pinch of salt
• 1 pinch(s) of cayenne pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with Pernod

Clean and slice the fennel. Finely tear the fennel leaves. Briefly simmer the fennel slices in the foaming butter. Then add enough stock to cover the vegetables. Cook the vegetables on low heat. Then finely puree the vegetables with a hand blender. Strain through a fine sieve. Bring the soup back to a boil briefly, add the cream, and season gently with salt and cayenne pepper. Finally, enhance the vegetables’ typical anise flavor with a dash of Pernod. Ladle the soup into hot bowls and sprinkle with the fennel leaves.