Summary

Ingredients

• 1 large onion (s), finely diced
• 1 tuber fennel, large
• 2 large potatoes, peeled and diced
• 2 teaspoons oil, olive oil
• 1 liter vegetable broth
• Pepper, black, freshly ground
• Coriander, ground
• 4 tablespoon sweet cream, whipped
• 2 tablespoon almond (s) (splinters), toasted

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Instructions

1. Wash, quarter and thinly slice the fennel, put the tender green fennel aside. Fry the onion cubes in olive oil, pour in the vegetable stock, add the fennel and the potato cubes, bring to the boil and cook covered over a medium heat for about 20 minutes until soft. Then puree the fennel soup and season with freshly ground pepper and coriander. Pour the soup into plates, put a tablespoon of cream on top and sprinkle with sliced almonds and finely chopped fennel greens.