Summary

Ingredients

• 600 g fennel
• 1 potato (s), floury cooking
• 750 ml vegetable broth, or chicken broth
• 125 g sour cream
• 125 ml whipped cream
• 1 teaspoon fennel seeds
• 65 ml white wine
• 1 small onion (s)
• 80 g butter
• salt and pepper
• 160 g fish fillet (s), smoked

Print Recipe Pin Recipe

Instructions

1. Finely chop the fennel and onion and sauté in butter without color. Pour in the broth. Add the chopped potatoes, the fennel seeds and the white wine. After 10 minutes of cooking, stir in the whipped cream and sour cream. Let simmer for another 10 minutes. Puree with a hand blender and strain through a fine sieve. Then season with salt and pepper. Foam again and serve. Put the smoked fish on top.
2. Tip:
3. Fish and seafood are particularly suitable as additions to soup.