Fennel soup with tomato salsa

Finely chop and preserve green leaves, cut fennel tubers into thin strips. Fry into oil in onion (soup) pan. Add fennel, chili pepper and tarragon. Pour the broth into the pan and bring to the boil. Put lid on pan and simmer soup on low heat for 30 minutes. Grate tomatoes, remove seeds and cut flesh into small cubes. In bowl mix tomato with fresh mint and fennel green. Salsa to taste with salt and pepper. Puree soup. Stir in anise and whipped cream and season to taste with lemon juice, salt and pepper. Allow to cool and put in a refrigerator until use.

Slowly heat up the soup, divide it over twelve deep plates and create some tomato salsa in the center of each plate. Delicious with break-off rolls with pumpkin seeds (see below).

Break-off rolls with pumpkin seeds: Prepare the dough of 1 pack of mix for white bread according to the instructions. Knead 1 bag of pumpkin seeds (65 g, AH). After the first time, divide the dough into 4 equal pieces and make into strips of 10 x 15 cm. Let the dough rise a second time. Grease a large knife with olive oil and cut each piece of dough into 6 equal squares, but do not cut through completely. The sandwiches must stay together. Bake the breaker rolls for 10 to 15 minutes in a preheated oven at 225 ° C. Break the sandwiches at the table (see photo).