Fennel soup with beet oil

Name: fennel soup with beet oil
Total time: 30 min
Yield: 4
Ingredients: 1 onion; 2 tablespoon oil; 4 fennel bulb; 600 milliliters vegetable stock of 1 tablet; 1 tablespoon cooked beet; 6 tablespoon extra virgin olive oil; 2 tablespoon creme fraiche

Ingredients

1 onion
2 tablespoon oil
4 fennel bulb
600 milliliters vegetable stock of 1 tablet

1 tablespoon cooked beet
6 tablespoon extra virgin olive oil
2 tablespoon creme fraiche

Directions

Fry the onion in the oil for about 3 minutes.
Add the fennel to the onion. Fry the fennel on a low setting for a few minutes without discolouring.
Pour in the stock and simmer for 10-15 minutes.
Puree the beet with the olive oil for the beetroot oil and pour it through a tea strainer. Collect the red oil and keep it for later use.
Puree the soup completely. Beat the crème fraîche a little lumpy.
Season the fennel soup with salt and pepper. Divide the crème fraîche over bowls and pour the soup over it.
Finally pour a trickle of beet oil on the soup and sprinkle with fennel green.