Summary

Ingredients

• 800 g fennel
• 200 g leeks
• 100 g potato (s), floury boilin
• 1 clove (s) garlic, chopped
• 2 tablespoon rapeseed oil
• 200 ml white wine, dry
• 1 liter chicken broth
• 100 ml cream
• 1 tablespoon pepper, green, dried, coarsely crushed
• salt
• 4 half tomato (s), dried, pickled
• 50 g flaked almonds, roasted without fat

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Instructions

1. Put the fennel greens aside and cut the fennel into small pieces. Cut the leek into rings. Peel and dice the potatoes. Chop the garlic. Cut the dried and pickled tomatoes into thin strips.
2. Sauté the fennel, leek and garlic in hot oil. Add the potatoes and deglaze with the white wine and the stock. Let everything simmer for about 30 minutes, then puree with the hand blender. Add the cream and green pepper and season with salt.
3. Chop the fennel greens and add to the soup with the tomato strips and flaked almonds.
4. The amount is enough for 6 people as a small starter.