Main Ingredients:

500 grams of fennel bulb

200 ml dry white wine

100 grams smoked chicken breasts or shrimps

chicken bouillon cube

125 ml creme fraiche

2 tbsp ouzo or Pernod

200 ml water

Cooking Preparation of the Recipe:

Proceed as follows:

Trim the fennel stalks down to the bulb, Peel off any wilted outer layer. Set the fine fennel leaves aside after having cut them with a scissor into small pieces.

Cut the fennel bulb in small pieces and boil them together with dry white wine, water and a chicken bouillon cube for 8-10 minutes in the microwave oven at full power.

Transfer the fennel and the liquid to a food processor, purée and let it cool.

Cut the boneless, skinless chicken breasts (if possible smoked) into thin slices and add to the purée. If you are using shrimps instead of chicken, proceed straight to the following step.

Microwave on high for four minutes. If you are using shrimps, add them. Microwave for another minute.

Add the crème fraiche (sour cream) and two tablespoons of ouzo, pernod or a similar licorice/aniseed type apéritif. Stir well.

Add some of the finely cut fennel leaves on top of the soup.

Serve immediately together with, e.g. toast. Add more of the finely cut fennel leaves on top of each plate. The combination of two powerful aphrodisiacs (fennel and licorice or aniseed) might lead to pleasant surprises, but should be handled with care.

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