Fennel Soup with Curry

Clean the fennel, pluck the fennel greens and set aside. Chop fennel stalks and cut into2 mm thick slices. Cut fennel bulb into 1 cm thick pieces. Peel potatoes and cut into 1 cm thick pieces. Dice shallots.

Heat 2.2 tbsp olive oil in a saucepan and sauté shallots until translucent. Add fennel and potatoes. Add curry, sauté briefly and extinguish with white wine. Add stock, whipping cream and bay leaf.

Cover the lid and simmer the soup over medium heat for 20-25 minutes.

Remove the bay leaf seasoning. Blend the soup very finely with a hand blender, pour through a fine kitchen sieve into a saucepan, bring to a boil briefly, season with salt, pepper and Pernod.

Heat the remaining olive oil, roast the fennel slices in it over medium heat for 2 min. Season with salt and pepper.

Serve soup in heated plates with the fennel slices and fennel greens.

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