Fennel soup with smoked trout and shrimps

Name: fennel soup with smoked trout and shrimps
Total time: 35 min
Yield: 4
Ingredients: 1 fennel bulb; 2 tablespoon olive oil; 2 shallot; 2 clove garlic; 700 milliliters Meat bouillon; 200 milliliters cooking cream; 1 tablespoon cornstarch; 200 gram smoked trout fillet; 100 gram Dutch shrimp

Ingredients

1 fennel bulb
2 tablespoon olive oil
2 shallot
2 clove garlic
700 milliliters Meat bouillon

200 milliliters cooking cream
1 tablespoon cornstarch
200 gram smoked trout fillet
100 gram Dutch shrimp

Directions

Keep the fennel green apart and cut the fennel bulb into pieces or narrow rings.
Heat the olive oil in a soup pot and fry the shallots and garlic for 2 minutes. Add the fennel and stir-fry for another 2 minutes. Pour in the stock and simmer for 10 minutes.
Puree the soup with a hand blender. Stir in the cream and bind the soup with cornstarch, diluted with a little soup.
Cut the fennel green fine above the soup and scoop the trout with the shrimp through the soup.