Remove the roots of the fennel bulbs with the fennel green. Wash the fennel greens and the tubers, halve the tubers and remove the stalk in a wedge shape, quarter the fennel halves and cut into coarse strips. Peel shallots, halve and cut into wedges, heat oil in a saucepan and sauté the vegetables briefly.
Pour in the vegetable stock, bring to the boil and simmer for about 15 minutes. Finely puree the fennel soup with a blender. Season the soup with salt and pepper. Roughly chop the fennel greens. Place the fennel soup on plates, garnish with a teaspoon of sour cream and serve sprinkled with fennel greens.
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