Antésite velouté, fennel, caraway and chili pepper

• 2 fennels
• 1 nice leek
• 1 apple ½ Ariane
• 2 medium potatoes
• 3 cloves of garlic
• 750 ml boiling water
• 1 vegetable stock cube
• 2 heaped tsp of powdered caraway
• 1 tbsp olive oil
• 20 g butter
• Salt and pepper from the mill
• 4 small CC of Antésite Réglisse Anise
• 1 small red pepper (or failing that, ½ red pepper)

Recipe instructions:

1. Deseed the chilli (or red pepper), chop finely. Peel the apple and wash the vegetables, cut them into small pieces. Cut the garlic cloves.
2. In a large pot, sauté the vegetables, apples and garlic in the olive oil and butter over low heat for 5 to 8 minutes. Stir fairly regularly. Season with salt, pepper and sprinkle with caraway.
3. Pour in the boiling water, add the chicken stock cube, mix then leave to cook for 25 minutes covered over low heat. Blend the preparation until you obtain a nice velvety consistency.
4. Just before serving, drizzle with a few drops of Antésite, sprinkle with chopped chili or red pepper. Enjoy hot.