Summer soup with fennel
1 fennel bulb or 6 outer fennel leaves, including soft stems and beard
1 small leek, sliced
1/2 teaspoon vegetable cube or ½ teaspoon bouillon granules
1 bay leaf
1 tablespoon olive oil
Wash the fennel and cut into squares.
Place fennel and leek in an ovenproof pot or pressure cooker with ½ l of water, add bay leaf.
Crumble in a vegetable cube or sprinkle with bouillon granules.
Cook for 15 minutes in a microwave oven on MAX or in pressure cooker.
When cooked, add the olive oil.
Sprinkle the soup with some grated parmesan cheese before serving.