Ingredients
For servings
| 2 | Fennel bulb |
| 50 grams | Butter |
| 5 tablespoons | Pastry flour |
| 150 milliliters | dry White wine |
| 800 milliliters | Vegetable broth |
| Salt | |
| freshly ground Pepper | |
| Nutmeg | |
| 400 grams | Comté cheese (French raw milk cheese) |
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Directions
1 Trim fennel, rinse and quarter. Remove core and cut the fennel bulb into small pieces. Chop the leaves. In a saucepan, heat the butter, add fennel bulb, sauté briefly, dust with the flour and pour in the wine. Gradually add the vegetable broth, whisking vigorously so that no lumps form.
2 Add salt, pepper and nutmeg and simmer for 10-15 minutes over medium heat. Grate 200 grams (approximately 7 ounces) of cheese, stir into soup and season again. Dice the remaining cheese and mix into the soup. Place the soup in soup bowls and serve sprinkled with fennel leaves.
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