Soup of pumpkin of the fennel and Pastis Henri Bardouin

Soup of pumpkin of the fennel and Pastis Henri Bardouin

For 6 people

Ingredients

• 2 kg of pumpkin 
• 1 big onion 
• 1 big fennel 
• 30 cl of crème fraiche 
• 2 liters of bottom of poultry 
• 1 dose of pastis HB
• 50 g of butter
• Thyme, laurel
• Garlic 
• Salt, pepper 
• Grains of fennel 

Preparation

• Get back without tint with the butter, onions and sliced thinly fennel 
• Add the gourd cut in small pieces and continue to cook the set 
• Wet with the bottom of poultry and add all the herbs and the dry fennel (in grains) as well as the salt and the pepper. 
• Cook approximately 30 minutes 
• Mix the soup and cross it in the not too fine sieve 
• Put the cream and redo to boil a few minutes 
• At the last moment add the dose of pastis HB and rectify the seasoning
 

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