Summary

Ingredients

• 600 g fennel
• 1 onion (s)
• 2 tablespoon butter
• 2 tablespoon olive oil
• 2 glasses vegetable stock
• 2 cloves garlic)
• 1 cup crème fraîche, (or sour cream)
• 4 slices toast
• 2 sprigs dill
• 4 tablespoon Pernod, (or another aniseed schnapps)
• 1 cup sweet cream
• Cayenne pepper
• Black pepper from the mill
• salt

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Instructions

1. Clean the fennel, cut in half and remove the stalk. Then cut into large pieces. Remove the fennel greens and set aside.
2. Peel the onion and cut into medium-fine cubes. Peel the garlic cloves and cut into thin slices.
3. Heat two tablespoons of butter in a saucepan and sauté the onion cubes until translucent. Add the fennel and cook for about seven minutes. Deglaze with a little aniseed schnapps and pour on the preheated vegetable stock. With the lid closed, let the soup simmer gently over medium heat for about 20-30 minutes.
4. In the meantime, whip the cream (not quite as firm as for a cake) and refrigerate.
5. Cut the toast into cubes.
6. Heat two tablespoons of olive oil in the pan, add the garlic, sweat and toast the bread cubes until golden. Season with salt and pepper and place on kitchen paper and let the fat lose.
7. Now purée the fennel soup finely with the magic wand, stir in the crème fraîche or sour cream, bring to the boil again briefly and season with salt, pepper and cayenne pepper.
8. Just before serving, wash the dill, pluck it from the stem, chop it finely and fold it in. If you like, season again with aniseed schnapps and serve the soup on plates. Pour the chilled cream on top and sprinkle with the butter croutons and the fennel greens.