For the cream of fennel soup with anise chips, cut the fennel into strips and sauté in THEA. Add flour, stir well and pour in soup and cream. Simmer on low heat, season. Sprinkle with fennel herb.
Mix all ingredients for the aniseed fritters. Spread very thin cookies on a baking parchment, sprinkle with fennel seeds and bake at 190 degrees for about 10 minutes until golden brown. Let cool and serve with the soup. Serve the fennel cream soup with anise chips right away.
Preparation Tip:
Vegetarians prepare the cream of fennel soup with anise chips simply with vegetable broth.
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