Fennel and broccoli cream soup

In a large saucepan, heat the oil. Finely chop the onion, garlic and fennel. Ingredients:

• olive oil - 1 st. a spoon
• bulb - 1 piece
• fennel bulb - 1 piece (large)
• garlic - 2 teeth
• broccoli - 500 grams (finely chopped)
• vegetable broth - 1 liter
• bay leaf - 2 pieces
• salt - 1 Pinch (to taste)
• black pepper - 1 pinch (to taste)
• sour cream - 80 Grams

Instructions

In a large saucepan, heat the oil. Finely chop the onion, garlic and fennel. Fry the vegetables over medium heat for 10 minutes. Pour broth, add broccoli and laurel. Bring the soup to a boil, cook for about 10 minutes. Remove the laurel leaves. Mix thoroughly in a blender. Salt and pepper to taste. Spoon the soup over the plates. Serve with sour cream. Serve with slices of French bread.

Servings: 4