Fennel and Potato Soup

For the fennel and potato soup, peel and coarsely chop the onion, garlic and potatoes.

Wash the fennel bulb, cut in half lengthwise and also coarsely chop. Cut off the fennel greens and keep them fresh in a water glass.

Boil everything with 500 ml water, add sour cream and puree finely with a hand blender.

Season to taste and bring to the boil again. Serve the fennel-peanut soup garnished with fennel greens.

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