Celeriac soup with fennel seed and ham

Chop the garlic cloves.

Peel the celeriac and cut into small pieces.

Chop the onion.

Cut the vanilla diagonally in half and scrape out the marrow.

Mix the marrow with half the oil and keep it covered at room temperature.

Heat an empty soup pan over medium heat and roast the fennel seed for 2 minutes until the fragrance comes loose.

Stir fennel seeds regularly.

Add two thirds of the remaining oil and set the heat high.

Fry the onion, garlic and celeriac for 10 minutes in the soup pot.

Add the stock and 2 slices of sliced ​​ham, let it cook for 15 to 20 minutes until the celeriac is very soft.

Meanwhile, cut two-thirds of the slices of ham in half lengthwise and fry the slices on both sides until they are slightly crispy in a hot frying pan with the rest of the oil.

Drain on kitchen paper.

Purée the soup with a hand blender or blender.

Strain the soup (if desired) and add the cream.

Season with salt.

Serve the soup in warm bowls or plates and garnish with the vanilla oil, ham and small tips of dill.