Summary

Ingredients

• 1 medium onion (s)
• 400 g fennel
• 100 g apples
• 50 g almond (s), chopped
• 30 g parmesan cheese
• 30 g butter
• 1 liter vegetable broth
• some salt and pepper, more colorful from the mill

For the set:

• 2 tablespoon almond (s), chopped
• 2 tablespoon parmesan, grated
• cream

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Instructions

1. Fennel and apple are weighed in preparation. Clean and quarter the fennel, cut out the hard stalk and roughly dice. Save the fennel greens, they will still be needed.
2. Peel and quarter the apple and cut out the core. Also roughly dice.
3. Roast the almonds in a hot pan until golden brown and chop the fennel greens.
4. Finely dice the onion and sauté in the butter while stirring. Add apple, fennel and almonds and sauté for a few minutes. Pour in the broth, stir in the parmesan, add a little salt and pepper and bring to the boil.
5. Cover and cook over reduced heat until the fennel is soft. Finely puree the soup with the hand blender and season with salt and pepper.
6. Pour the soup hot into plates or bowls and serve with almonds, fennel greens and grated Parmesan. If you like, you can add a dash of cream to the soup while pureeing.