Fennel Consommé

For the fennel consommé, cut off the ends of the fennel with the green and remove the stalk. Chop the onions and sauté in olive oil with the fennel cuttings.

Briefly fry the cumin and deglaze with white wine. Pour in stock and simmer over medium heat for about 15 minutes. Cut puff pastry squares of 15 cm side length and cover with slices of bacon.

Roll up over the tops and brush the Stangerln with melted butter. Bake in a 200 °C oven for about 7 minutes until crispy and golden brown. Strain the soup and add saffron.

Cut fennel into thin strips and cook in the soup until al dente. Season to taste with salt and pepper. Serve the soup garnished with bacon sticks and chervil.

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