Roast the fennel seeds in a pan without fat and stirring constantly until it starts to smell, then take it out of the pan, let it cool down a bit and pound it well in a mortar.

Peel the onion, cut in half and then cut into slices. Cut the South Tyrolean ham into thin strips. Peel the carrot and parsley root and cut into small cubes.

Heat the olive oil in a saucepan and sweat the onion and ham well in it, then add the fennel seeds together with the root vegetables and deglaze with the wine and reduce a little and add the beef stock and simmer covered on a low heat until the Onions are soft.

In the meantime, peel the potatoes and cut into slices about 1/2 cm thick. Heat the clarified butter in a pan and brown the slices on both sides, seasoning with a little salt and pepper on one side. Degrease on crepe.

Rinse the chives, shake dry and cut into fine rolls. Finely grate some mountain cheese with a grater (about 1 tbsp per plate)

If necessary, season the soup again with the spices and put it in a soup cup, decoratively sprinkle the potato slices with mountain cheese and chives ..... enjoy your meal .....