Summary

Ingredients

• 2 tuber / s fennel
• 1 apple
• 1 medium onion (s)
• 2 cloves garlic
• 500 ml water
• 500 ml broth
• 100 ml apple cider or white wine
• 1 tablespoon olive oil
• 50 g butter
• 1 cup crème fraîche à 50 g
• 1 teaspoon cinnamon
• 1 teaspoon turmeric
• 2 pinch (s) cayenne pepper
• pepper
• salt

For the croutons:

• 2 slices toast
• 2 tablespoon olive oil
• salt and pepper

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Instructions

1. Cut the fennel bulb, apple, onion and garlic into large pieces.
2. Pour 1 tablespoon of olive oil into the saucepan and set the stove to medium to high level (induction on level 7 of 9). Add the fennel, onion and garlic and sauté for about 3 minutes while stirring several times. Then add the butter and after it has melted, add the stock and the (boiling / hot) water. Put the lid on the saucepan and simmer for about 5 minutes (induction on level 5). Then add the apples, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon turmeric, 1 teaspoon cinnamon and the cider. White wine is certainly also possible, but only had the Äppler there. Cover again and simmer for another 13 minutes.
3. Then puree the soup, mix in the cup of crème fraîche, add the cayenne pepper and add 1 - 2 turns of the pepper mill. Season to taste briefly and let it rest for 1 - 2 minutes on a low level (induction 2).
4. If you like, you can now prepare croutons, e.g. as follows:
5. Cut the toast into approx. 1 cm cubes. Heat olive oil in a pan on high heat and add 2 pinches of salt and pepper (preferably both from the mill) directly. As soon as the oil is hot, add the toast and roast until crispy, turning constantly. This takes around 1 minute, after which the soup is ready to be served.
6. Serve the soup with the fennel greens and 2 - 5 croutons. Serve the remaining croutons in a bowl as they will soften quickly in the soup.