Summary

Ingredients

• 2 tuber / s fennel, large
• 1 onion (s)
• 1 clove garlic
• 1 potato (s)
• 1 teaspoon fennel
• 1 star anise
• olive oil
• 1 liter chicken stock
• Salt, (fleur de sel)
• Black pepper from the mill
• 100 ml milk
• 100 ml cream
• 0.5 ½ lime (s), the juice
• 1 pinch (s) sugar
• 0.5 ½ package puff pastry, gluten-free frozen
• Chilli flakes
• Fennel seeds
• Whipped cream
• Fennel green

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Instructions

1. Soup:
2. Clean the fennel, cut away the hard parts, save the green for the decoration. Then finely dice. Peel and finely dice the potatoes, onions and garlic.
3. Roast the fennel seeds and star anise in a pan until they are fragrant. Then put in a tea bag and close with a clip.
4. Heat olive oil and sauté the onion in it, then add the fennel and sauté as well. Pour in the chicken stock, add the garlic, potatoes, a little salt and pepper and the spices in the tea bag and simmer everything over a low heat until the fennel is soft.
5. Hold a sieve in the broth and remove 2 ladles of broth. So you have something to add in case the soup gets too thick. Add the cream and milk and puree everything very finely with the magic wand. Make sure that you remove the spice sachet beforehand.
6. Season the soup with salt, pepper, a pinch of sugar and the juice of the lime.
7. Whip the cream until stiff and garnish the soup with it. Place a twig of the fennel green on top.
8. The soup can be prepared a day in advance and carefully warmed up. However, you should only then add the lime and the spices to taste.
9. Pastries:
10. Thaw the puff pastry. Crush the fennel seeds in a mortar.
11. Roll out the puff pastry and cut out with preferred shapes. The so-called mug biscuits are nice here. Place the pastries on a baking sheet with baking paper and sprinkle with fennel and chilli.
12. Bake according to package instructions. Of course, normal puff pastry can also be used.
13. The pastries can be baked ½ day in advance and should be kept in a tin can.