Fennel Cream with Shrimps

Sauté the fennel well in the butter. Extinguish with white wine and soup and soften.

Puree, perfume with Noilly Prat. Whisk the heavy cream into the soup, season.

Warm the shrimps in the soup (do not make) and arrange in heated plates.

Chop the fennel greens and garnish the soup with them.

Instead of shrimps it can be narrow strips of fish fillets: perch, lemon sole, salmon.

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