Béchamel Potatoes with Fennel

Peel the potatoes and cut into slices. Clean the fennel, cut into quarters and remove the wedge-shaped stalk. Cook fennel with fennel seeds in vegetable soup for 5 minutes. Remove and simmer the potatoes in the clear soup for ten minutes. Brown the flour in the hot fat. Add half a liter of vegetable soup while stirring and cook for 5 minutes. Add whipped cream and season with salt, pepper and juice of one lemon. Add potatoes and fennel and heat. Sprinkle with dill to serve.

Addition: smoked salmon

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