Game stock with fennel stewed in honey

Name: game stock with fennel stewed in honey
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 fennel; 2 tablespoons (olive oil; 1 pot poultry feast 380 ml; 2 twigs thyme; honey to taste; 2 tablespoons almond shavings bag; salt; salt and (freshly ground) pepper; 1 chicken fillet fumé approx. 200 g

A tasty recipe. The starter contains the following ingredients: poultry, fennel, (olive) oil, poultry meat (380 ml), thyme, honey to taste, almond shavings (bag), salt, salt and (freshly ground) pepper and chicken fillet fumé (about 200 g) .

Ingredients

Directions

Wash fennel, clean and cut into cubes. Heat oil in pan. Fennel bake for approx. 2 minutes. Add 4 tablespoons of fondue, thyme and honey and cook until cooked over for about 15 minutes. Spread light brown in dry frying pan almond shavings.
Rest the rest of the fond with 5 dl of water to the boil. Pour fennel in frying pan. Cut chicken into strips. Season the soup with salt and pepper. Divide chicken over four deep plates and create soup. Sprinkle with almond shavings.