Clean, rinse and finely chop the fennel. To do this, cut the bulbs in half lengthwise, place the cut side on a board and score once or twice lengthwise so that the fennel piece holds together at the root base. Later, cut diagonally into tender strips. Finely dice the shallots and saute in the butter.
Add the fennel and barley and sauté briefly, turning over. Sprinkle the soup cubes on top and add the tap water. Simmer on low heat for 8-10 minutes, until the fennel is al dente.
Meanwhile, chop the almond kernels lengthwise into sticks and fry without fat until light yellow. Pluck two small handfuls of fennel greens from the stalks and finely chop with the parsley. Stir the kitchen herbs, the whipping cream, the juice of one lemon and the lemon skin into the meat broth.
Season with pepper and possibly a little salt. Serve the broth on plates and sprinkle with the almond kernels.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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