Soup of pumpkin of the fennel and Pastis Henri Bardouin

For 6 people

• 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

• 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

Photo credit: Adobe Stock - annapustynnikova

Pastis Henri Bardouin

70 cl - 45°

Pastis with a unique character: mixed from more than 65 plants and spices, it is powerful and aromatic on the palate. Contains licorice.

Only available in France