Fennel soup with chicken meatballs

Preheat the oven to 220 ° C. Cut the fennel and carrot into thin slices. Heat 25 g butter in a large pan, fry the carrot slices for 10 minutes and stir regularly. In the meantime, heat the remaining butter in a frying pan, fry the fennel for 15 minutes and stir regularly.

Meanwhile, bake the rolls according to the instructions on the package. Push the sausage meat out of the skins and turn into 1 cm balls. Fry them in a frying pan with non-stick coating without oil or butter in 5 min. Brown and done. Remove from the pan with a slotted spoon and drain on kitchen paper.

Meanwhile, add 1.5 liters of boiling water and the bouillon tablets to the root and cook for 8 minutes. Take the pan off the heat and puree with the hand blender until smooth. Put the pan back on the fire and add the whipped cream while stirring. Spoon the balls and fennel and heat for another 3 minutes. Add the chives just before serving. Serve with the sandwiches.