Clean fennel bulbs, celery and carrots, set celery greens aside. Rinse vegetables and cut into small pieces. Peel and dice the onion. Stir-fry the mince and onion in hot oil until brown.
Add the fennel and celery. Pour in the clear soup and cook at a low temperature for 8 to 10 minutes. Season soup with salt and pepper.
For the pesto:
To crack. Cool the pumpkin seeds and finely grind them together with the fennel seeds, salt and oil with the hand blender.
Fill the soup into plates and put a blob of crème fraîche and pumpkin seed pesto on each. Chop celery greens and sprinkle on top. Serve immediately.
Bread units : 1