Cold Fennel Soup with Smoked Salmon

Pluck off fennel greens and set aside. Peel fennel thinly, cut in half lengthwise, cut out stalks and cut diagonally into strips. Sauté in butter with onions, add wine and clear soup and cook until tender, about 12 min. Remove from heat and mash. Stir in whipped cream with a whisk. Season with salt and pepper. Place in the refrigerator to cool for approx. 8 hours.

For the garnish, cut the salmon into not too narrow strips. Cook fennel in salted water until al dente, drain well. Stir soup briefly with a whisk and ladle into precooled plates. Serve sprinkled with salmon, fennel strips and fennel greens.

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