Cream of Fennel Soup

For the fennel cream soup, clean and wash the fennel. Chop the green and set aside. Cut the rest into strips.

Bring water to a boil and prepare vegetable stock. Heat butter in a pot and sauté fennel strips in it. Deglaze with white wine and vegetable stock and continue to steam until tender.

Add whipped cream to soup and fold in. Blend and strain. Season with Pernod, salt and pepper and serve the fennel cream soup garnished with the greens from the fennel.

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