Fennel soup with ginger balm

Ingredients

2 whole fresh fennel bulbs
1 large onion 2 tbsp olive oil
1 l vegetable stock
4 teaspoons of ginger balm
3-4 coriander seeds or 1 pinch of coriander ground
Grated nutmeg Salt, coarse pepper
125 ml sour cream Fennel for garnish

Preparation

Wash the fennel and cut into small slices. Finely chop some fennel for garnish and set aside. Peel and chop the onion. Briefly brown the fennel and onion in olive oil. Add coriander seeds, nutmeg, salt and pepper. Pour in the vegetable stock and simmer the vegetables until soft. Fold in the ginger vinegar and sour cream. Puree finely with a hand blender. Season with salt and pepper as needed. Portion into plates and garnish with the finely chopped fennel.