Fennel and almond Vichyssoise
- 1 clove of garlic
- 2 fennels
- 5 cl white wine
- 1⁄2 litre of vegetable stock - 25 cl of milk
- 6 portions of The Laughing Cow - toasted almond sticks
1 Gently cook the chopped onion, garlic and fennel in olive oil for 8 minutes.
2 Season with salt and white pepper and deglaze with white wine.
3 Add the stock and milk and bring to the boil. Cook at a simmer for 20 minutes.
4 Add the portions of The Laughing Cow and blend finely.
5 Set aside in a cool place after checking the seasoning.
6 Finish with toasted almonds and fennel sprouts.