Fennel Soup with Pine Nuts

Rinse and clean the fennel bulbs and cut them into tender strips. Save the fennel greens for the garnish. Remove the peel from the turmeric and chop finely. Be careful, it’s best to use a glove, turmeric stains, and really. Rinse the coriander and pluck the leaves from the stems.

Now heat 1 soup spoon of oil in the wok, toss it with it and strain the oil again. Repeat this process once.

Heat a little oil in the wok and fry the fennel, turmeric and pine nuts briefly. Pour the chicken soup and do the whole thing for 8 to 10 minutes.

Add the coriander and season the soup with pastis, sambal oelek, oyster sauce, salt and freshly ground pepper. Garnish with the plucked fennel greens.

The chicken soup should not be fat, the pine nuts form very much fat off.

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