seafood soup

Ingredients for 4 servings:

• 2 potatoes
• 1 fennel bulb(s)
• 2 garlic cloves
• 500 ml vegetable stock
• 2 tbsp sour cream
• 2 tbsp olive oil
• 100 ml white wine
• 2 tsp curry powder
• salt and pepper
• 1 baguette(s)
• 500 g seafood, cooked, frozen

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Peel and chop the potatoes and 1 garlic clove. Wash, trim, and chop the fennel. Heat a pot on the stove with a little olive oil. Add the garlic and fennel and sauté. Add the diced potatoes and sauté briefly. Deglaze everything with the white wine and top up with the vegetable stock. Let it cook until the potatoes are tender. Puree everything with a hand blender. Add the curry powder, sour cream, salt, and pepper and mix well again. Add the frozen seafood (I used pre-cooked seafood) and let the soup heat up again. Slice the baguette. Peel and chop the last garlic clove. Mix with a little butter and spread it on the baguette slices. Toast it in olive oil in a hot pan. Season the soup well again and ladle into a nice soup bowl. Serve with the baguette.