For ➍1 fennel
1 cucumber
1 stock cube**
1 clove garlic, chopped
parsley
Cut the fennel into small pieces. Do the same with the cucumber, remove the seeds.
Put a bit of butter in a skillet. Stew the fennel. Add a clove of chopped garlic.Add the cucumber pieces.
Dissolve chicken bouillon cube in 1 l of water.
Add it to the fennel and cucumber. Add parsley.
Bring to the boil on a gentle heat.
Mix the soup*. Add some cream*.
Serve with bread.
*Optional.
**Or use 1 l stock.
