Fennel Cream Soup

Ingredients

• 2 shallots
• 2 Garlic cloves
• 3 fennel bulbs
• 200 g potatoes (starchy, boiling type)
• 2 tbsp olive oil
• 800 ml vegetable broth
• 100 ml heavy cream
• 2 tbsp crème fraîche
• 20 ml Noilly Prat
• Salt
• Pepper (freshly ground)
• 2 tbsp chopped parsley
• borage flower for garnish

Instructions

1. 1.

   Peel and finely dice the shallots and garlic.

2. 2.

   Wash, quarter, trim the fennel bulbs, and dice them. Finely chop half of the fennel fronds; set aside the rest.

3. 3.

   Peel and cube the potatoes.

4. 4.

   Sauté the shallots and garlic in hot olive oil, add the fennel and cook briefly. Pour in the broth, add the potatoes, bring to a boil, then simmer for about 20-25 minutes over low heat. Puree the mixture, stir in cream, crème fraîche, parsley, and chopped fronds, return to a boil, and season with Noilly Prat, salt, and pepper.

5. 5.

   Serve the soup in bowls, garnished with remaining fennel fronds and borage flowers.