Summary

Ingredients

• 2 tablespoon olive oil
• 2 tuber / s fennel, cut into small pieces
• 1 shot Pernod
• 0.1 liter white wine, dry
• salt
• sugar
• a little cayenne pepper
• 0.5 liter ½ vegetable stock
• 2 dashes cream
• 1 teaspoon lemon juice
• 1 slice / n toast bread, whole grain, diced into small pieces
• 1 tablespoon olive oil
• 1 clove garlic, unpeeled

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Instructions

1. Heat the oil in a saucepan, add the fennel, deglaze with the Pernod and the white wine. Add the spices and enough stock to just cover the fennel.
2. Cover and cook until soft (approx. 10 - 15 minutes), mix finely in a saucepan with a hand blender. Add the cream and lemon juice and season to taste.
3. In the meantime, heat the oil in a pan. Fry the clove of garlic and the bread cubes until crispy. Serve extra with the soup.