Fennel Soup

Divide the well-cleaned fennel and cut into strips. Sauté the fennel strips in a little butter.

Deglaze with a strong shot of white wine, pour in vegetable soup and steam the fennel until soft.

Pour in the cream, bring to the boil again briefly and then puree the soup with a hand blender. Strain the soup through a sieve.

Season to taste with Pernod, salt and pepper.

Pour into a hot rinsed cup and serve.

Preparation Tip:

RECOMMENDED GARNITURE: crispy white or brown bread croutons

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