Fine fennel soup with multigrain pistolets

Name: fine fennel soup with multigrain pistolets
Total time: 25 min
Yield: 4
Ingredients: 2 fennel bulb; 25 gram butter; 1 shallot; 2 teaspoon mild curry powder; 1 liter chicken bouillon; 6 slice beef smoke; 150 gram mature goat's cheese; 4 multigrain pistets

Ingredients

Directions

Chop the shallots.
Cut the cheese into very small cubes.
Cut the stems and the green of the fennel tubers.
Finely chop the green.
Arrange the top 2 centimeters of both fennel tubers on a mandolin or with a cheese slicer in wafer-thin slices.
Cut the rest of the fennel tubers into cubes.
Heat 3/5 of the butter in a soup pot, shovel the shallot, fennel cubes and curry powder through and gently soften the mixture.
Pour in the stock and cook the fennel gently in 10 minutes.
In the meantime, heat the remaining butter in a frying pan and fry the slices of smoked meat.
Drain them on kitchen paper and break them into shots.
Mash the fennel and broth with the hand blender to a smooth, lightly bound soup and add some salt and freshly ground pepper.
Spoon the soup into deep plates and divide the shaved fennel with the cheese cubes in the middle.
Put the scotches of smoked meat in them and sprinkle the fennel green over it.