Fennel soup with apple, almonds and Parmesan

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 400 g fennel
• 100 g apples
• 50 g almonds, chopped
• 30 g Parmesan
• 30 g butter
• 1 liter vegetable broth
• some salt and pepper, colorful from the mill
• 2 tbsp almonds, chopped
• 2 tbsp Parmesan, grated
• e.g. cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian

Weigh the fennel and apple in advance. Clean and quarter the fennel, remove the tough stalk, and roughly dice. Reserve the fennel greens; you will need them later. Peel the apple, quarter it, and core it. Roughly dice it too. Roast the almonds in a hot pan without fat until golden brown and chop the fennel greens. Finely dice the onion and sauté in the butter, stirring continuously. Add the apple, fennel, and almonds, and sauté for a few minutes. Pour in the stock, stir in the Parmesan, add a little salt and pepper, and bring to a boil. Cover and reduce the heat to low and simmer until the fennel is soft. Purée the soup finely with a hand blender and season with salt and pepper. Ladle the hot soup into bowls or plates and serve with the almonds, fennel greens, and grated Parmesan. If you like, add a dash of cream to the soup while puréeing.