Elegant fennel soup

click here for a printable version

serves 4-6

2-3         fennel bulbs (about 600 g)
1            onoin
1            garlic clove
1            medium sized potatoe
1/2 tsp   fennel seeds
1            star anise
3 tbsp    olive oil
1 l          homemade chicken stock
              sea salt, white pepper
100 ml   heavy cream
100 ml   milk
2 tsp      lemon juice

For serving:

4 tbsp    whipped cream
              best quality olive oil
              some fennel greens


Clean and trimm the fennel bulbs. Keep some of the greens and cut the fennel into small dice. Cut the onion and the potatoe into small dice as well.

Place the fennel seeds and the star anise into a little cloth and tie up well.

Heat the oil in a casserole  and sauté the onion. Then add the diced fennel and sauté for two more minutes stirring constantly.

Add the chicken stock, potatoes, garlic and spices and let cook on low heat for 30 minutes.
Now add the milk and cream and let come to a boil.

Remove the spices and puree the soup with a handmixer.

Season with salt, pepper and lemon juice.

Serve in hot soup bowls and garnish with a little whipped cream, olive oil and fennel green