Vichyssoise of fennel and almonds

Ingredients

– 15 cl of olive oil
– 1 onion
– 1 clove of garlic
– 2 fennels
– 5 cl of white wine
– 1⁄2 liter of vegetable broth
– 25 cl of milk
– 6 servings of The Laughing Cow
– toasted almond sticks

Preparation

1. Gently cook the minced onion, garlic and fennel in olive oil for 8 minutes.
2. Season with salt and white pepper and deglaze with white wine.
3. Add broth and milk and bring to a 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.