Clear Earth Apple Fennel Soup

In a large saucepan, sauté the diced vegetables in the olive oil until translucent. Pour the vegetable soup and add the bay leaf spice. Cook the vegetables just below boiling point for twenty to thirty minutes.

Put the coriander, fennel and peppercorns in a spice grinder. Season the peanut-fennel soup with salt, cayenne pepper and the mixture from the spice grinder.

Divide the peanut-fennel soup evenly among preheated soup plates and bring to the table sprinkled with parsley.

(*) For pureed potato soups, one usually uses floury boiling potatoes. For this clear potato soup, it is better to use a firm cooking variety. Then the potato cubes remain in give and do not disintegrate.

Tip: Coriander is very flavorful – if you don’t like it, just leave it out.

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