- fennel head
- 20 g of fresh ginger
- clove of garlic
- small carrot
- chicken breast
- 1 decaliter of sweet cream or coconut milk
- olive oil
- salt, pepper
- powdered turmeric
- black sesame
Cut the fennel in half in length. Cut a slice half a centimeter thick. Cut the rest into smaller cubes. Spend everything, including the stem and the green.
Chicken meat is sliced into nuggets.
In a pan we use three spoons of olive oil and a spoon of butter to fry slice of fennel first, and then chicken as well. We remove it from the pan and put it on a plate, which we cover with foil.
On the same fat (if too little remains, add it) we briefly fry the sliced ginger, carrots, while constantly stirring. Meanwhile we add garlic and a pinch of turmeric. Add fennel and pour hot water over it. Apply as much fluid as we need for one meal and slowly cook for another 15 minutes.
Minute before the end we add sweet cream or coconut milk.
Pour the soup into a suitable container and mix it with Immersion blender until it becomes completely smooth.
In the bowl of soup we place chicken and fried fennel, and sprinkle with black sesame.
Stew is gluten free and LCHF suitable.