Cheese-Fennel Soup

Ingredients

• 2 bulbs fennel
• 45 g butter (3 tbsp)
• 45 g flour (3 tbsp)
• 150 ml white wine
• 400 ml Vegetable broth
• 300 ml milk (1.5% fat)
• 150 g Comté cheese (French raw‑milk cheese, 1 piece)
• Salt
• Pepper
• nutmeg

Instructions

1. 1.

   Clean, wash and quarter the fennel bulbs, removing the tough stems; roughly chop the fennel fronds and finely dice the remaining bulb.

2. 2.

   Heat butter in a pot. Sauté the fennel over medium heat for about 2 minutes. Add flour and stir with the fennel. Pour in wine, broth, and milk, whisk well, and simmer for 10–15 minutes.

3. 3.

   Meanwhile grate half of the cheese finely; cube the remaining cheese.

4. 4.

   Add the grated cheese to the soup and melt under gentle stirring on low heat. Season with salt, pepper, and freshly grated nutmeg.

5. 5.

   Fold in the cheese cubes, ladle the soup into four bowls, and sprinkle with fennel fronds before serving.