Almond and fennel cream
The sweetness of the almond combines very well with The aniseed flavor of fennel. I loved that velvety Very elegant, perfect for everyday use and for the big days. This is the first time I tried fennel in soup and it is definitely worth a try. I always earn enough to serve it twice a week.
For 8 people (or 2 times 4 people):
- 2 bulbs of fennel (950 g)
- 1 onion
- 2 small garlic cloves
- 2 tablespoons olive oil
- 350 ml of almond milk
- 350 ml chicken broth (homemade or reconstituted with a bucket)
- 8 pinches ofsliced almonds
- 8 small fennel pluches
Remove the outer leaves of the fennel bulbs if they are damaged, wash the bulbs and cut them approximately. Keep the small green leaves for decoration.
Peel the garlic and onion and cut them into dice.
Pour 2 tablespoons of olive oil in a saucepan. Heat and diced garlic and onion. Brown 5 minutes before adding the fennel pieces. Mix and then dip with almond milk and chicken broth.
Cook for 20 covered minutes, then remove the lid and cook for an additional 20 minutes without covering. Go to the blender. I discovered that you had to mix a few minutes to prepare the soup. More than usual.
Pour into dishes and decorate with chopped almonds and small fennel leaves.