for 4 person

Soup

1 tbsp	olive oil
1	onion
2	garlic cloves, squeezed
500 g	carrots, cut into approx. 1 cm slices
300 g	fennel, fennel greens set aside, fennel quartered and cut crosswise into strips approx. 3 cm thick
8 dl	vegetable bouillon
200 g	crème fraîche
50 g	hazelnuts, roasted, coarsely chopped
	salt and pepper to taste

To serve

50 g	pitted black olives, cut in half
25 g	hazelnuts, roasted, coarsely chopped

How it's done

Soup

Heat the oil in a pan. Sauté the onion, garlic, carrots and fennel for approx. 5 mins. Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx 20 mins. until soft. Add the crème fraîche and hazelnuts, puree, season.

To serve

Serve the soup with the reserved fennel greens, olives and nuts.

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