Summary

Ingredients

• 1 large fennel bulb (s)
• 2 medium potato (s), floury
• 1 large onion (s), roughly chopped
• 500 g peas, frozen
• 1 liter vegetable stock
• 100 g crème fraîche
• 2 tablespoon olive oil
• 25 g butter
• salt and pepper
• Smoked bacon, diced and baked, as a garnish

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Instructions

1. Wash the fennel bulb and cut into slices. Peel the potatoes and cut into pieces.
2. Heat the oil with the butter in a large saucepan. Add onion, fennel and potatoes and sauté for about 15 minutes over medium heat, stirring occasionally. The vegetables must be soft but not browned. Add the vegetable stock and, after 15 to 20 minutes, the peas. After another 5 minutes, puree the soup with the hand blender. Fold in the crème fraîche and mix well again. Season to taste with salt and pepper. Serve hot and sprinkle with crispy bacon cubes if necessary.