Fennel is at its best for the moment. There are lots of possible recipes with this delicious ingredient. Let’s start with a velvet soup.
Chop and fry 2 fennels, 2 onions and 2 garlic cloves in a drizzle of olive oil. Add 1 chili and 1 tablespoon of dried basil. Stir. Once the vegetables are glazy, add 1l of stock. Allow to cook until the fennel is tender.
Blend. Taste, add pepper and salt.
Finish with some fresh basil. For a richer version, add grated parmigiano or North Sea shrimps and a little bit of cream.