Fennel and almond Vichyssoise

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.

Practical informations