Ingredients: 450 gr fennel bulb, 800 ml veggie bouillon-stock, 10 pieces fennel seeds, 200 ml cream, 2 tbsp butter, 1 teaspoon orange zest, 2 ginger, 1 tbsp oil, 8 slices bacon, chilli, salt and pepper to taste
Directions: Wash and chop the fennel bulb, set aside the stem for garnish. Peel the garlic and the ginger. In a large soup pot, heat the oil or butter over medium heat. Add the chopped fennel, ginger and garlic. Bestrew with fennel seeds and chili powder. Sauté until the vegetables are soft, about 5 minutes. Stir in the chicken broth, pour over cream and add orange zest. Cover, reduce heat and simmer until the fennel is tender, about 15 minutes.
In a blender or food processor, purée the soup in batches until smooth. Return the soup to the pot and heat until warmed through. Season with salt and pepper. If it necessary pass soup through again or filter.
Before serving fry the bacon slices until crispy. Ladle soup into individual bowls and garnish with toasted fennel seeds. Serve soup immediately with fresh, crunchy bread.