For the fennel soup, cut all vegetables into thin slices and roast in the butter until the onions are light yellow.
Add soup and almond kernels. Cook vegetables until tender with lid on (about half an hour). Strain through a sieve or puree in a hand blender, pour back into the saucepan, season with salt and pepper.
Add the cream. Heat the fennel soup without boiling and serve on the spot garnished with finely chopped fennel greens.
Preparation Tip:
Garnish the fennel soup with a blob of sour cream or crème fraîche before serving!
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