Summary

Ingredients

• 600 g fennel
• 2 onions)
• 2 tablespoon butter
• 1 liter vegetable stock
• 200 ml cream
• 100 g crème fraîche
• salt
• Black pepper

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Instructions

1. Clean, wash and dice the fennel. Put the fennel greens aside as a garnish.
2. Heat the butter and sauté the finely diced onions in it until translucent. Then add the fennel, sweat briefly and deglaze with the broth. Simmer over a mild heat for about 20 minutes. Puree with a hand blender or in a blender, bring to the boil with the cream and season well with salt and pepper.
3. Serve on the plate with 1 tablespoon of crème fraîche and fennel greens.