Summary

Ingredients

• 2 shallot (s)
• 1 teaspoon anise
• 1 tablespoon olive oil
• 1 tablespoon rice vinegar
• 1 tuber fennel
• 400 ml poultry stock
• 1 cup cream
• a bit salt
• some pepper, whiter
• some chilli, from the mill
• 4 slices toast
• 100 g oat cream cheese
• 1 tablespoon olive oil
• some flowers and leaves the red perilla (nettle)

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Instructions

1. Simmer the finely chopped shallots together with the aniseed in a little oil, deglaze with the vinegar and let it reduce, add the finely chopped fennel and pour on the stock. Let simmer until soft, mix intensively. Add the cream, season with salt, pepper and chilli and let it steep again. Mix in well with the hand blender before serving.
2. Cut the toast into approx. 1 cm thick slices, remove the bark and roll flat (rolling pin). Put some goat cream cheese on every second slice, season with chilli from the mill, cover each with a slice of bread and roll well again. Trim the edges smooth and fry the pannini in a little oil until crispy.
3. Serving:
4. Put the well-foamed soup in preheated plates, add 1-2 pannini and decorate with a few perilla leaves and flowers.