Summary

Ingredients

• 500 g fennel bulb (s)
• 300 g sweet potato (s)
• 1 shallot (s)
• 1 liter vegetable stock
• 1 teaspoon fennel seeds
• 25 cl crème fraîche
• 2 tablespoon olive oil
• pepper

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Instructions

1. Clean the fennel and cut into smaller pieces. Peel and dice the potato. Finely chop the shallot. Crush the fennel seeds in a mortar.
2. Sauté vegetables and fennel seeds in olive oil for 5 minutes. Pour in the stock and simmer for 20 minutes until the vegetables are soft. Mix with a hand blender and, if necessary, pass through a sieve. Add the crème fraîche and mix again. Season with pepper and garnish with a little fennel green.