Cream of Fennel Soup

Pluck the green from the fennel, cut the bulb into very thin slices. If the stalk is hard, remove it.

Fry the finely chopped spring onions in a little butter, add the fennel slices and roast them well. Then dust with flour, extinguish with wine and add the clear soup.

Simmer the soup until the fennel is soft, then mash.

Mix in sweetness or sour cream, heat the soup again, whisk and bring to the table with the chopped fennel leaves as a garnish.

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