Shrimp and Fennel Soup

Ingredients

• 1 bulb fennel
• 1 untreated lemon (zest and juice)
• 1 tbsp Olive Oil
• Salt
• a pinch sugar
• pepper (ground)
• 1 onion
• 200 g waxy potatoes
• 1 Garlic clove
• 2 tbsp lobster butter
• 2 tbsp flour
• 150 ml dry white wine
• 800 ml fish stock
• 100 ml heavy cream
• 250 g pre-cooked shrimp

Instructions

1. 1.

   Wash, trim, halve the fennel, remove the tough core, shave the white part into thin strips and slice the pale green into fine slices. Set aside the fennel greens for garnish. Mix the remaining fennel with lemon zest, juice, oil, salt, sugar and pepper and let rest.

2. 2.

   Peel and cube the onion, potatoes and garlic. Sauté together in a hot pot with lobster butter until colorless. Stir in flour, deglaze with wine and stock, then simmer gently for about 15 minutes. Puree finely, add cream and shrimp. Cook on low heat for another 3-4 minutes, seasoning with salt and pepper.

3. 3.

   Serve the soup in bowls, place a fennel stalk on top, and garnish with fennel greens.