Summary

Ingredients

• 1 tuber fennel
• 60 g butter
• 60 g almond (s), round
• salt and pepper
• 250 ml water

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Instructions

1. Cut the fennel into pieces and sauté in the heated butter. Then add the almonds, roast them a little and deglaze with a good 1/4 liter of water. Simmer for 10-15 minutes. Puree everything and season well.
2. Goes well with cold and warm dishes (especially pasta).