- 2 fennel bulbs cut in half
- a bunch of carrots washed and peeled
- 50 g of butter
- 300 g of ground chicken
- 3 cubes of chicken broth
- 125 ml of cream
- 25 g of chopped chives
- 4 small fresh buns
- To taste Herbamare® Original, pepper
Slice fennel and carrots into thin strips. Melt 25 g of butter in a large skillet, and cook carrot “coins” for about 10 minutes, stirring occasionally.
Heat remaining butter in a different pan, and cook fennel for about 15 minutes, stirring regularly.
Make meatballs using the ground chicken. Brown meatballs in a pan for 5 minutes or until they are cooked.
Bring 1.5 L of water to a boil then add it to the carrots. Add chicken broth and continue cooking for 8 minutes. Blend mixture together until you obtain a smooth texture.
Next, add cream, fennel and meatballs and briefly heat everything together. Pour onto plates or into bowls, garnish with chives, season to taste and serve with a bun.