A.Vogel Blog




  • 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.



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