Our tip: With fennel, always use the tender fennel green, it gives the food a wonderful aroma!
Heat the oil in a frying pan, sauté the onion, add the fennel and sauté. Add aniseed schnapps, cook completely. Add the soup, let it boil, reduce the temperature, simmer the fennel for about fifteen minutes on low heat with the lid closed. Mash soup, pour through a sieve into a frying pan. Add cream, bring to the boil, reduce heat, season.
In the meantime, place bread slices on a baking sheet lined with parchment paper. Mix anise schnapps, Gruyère and paprika in a baking bowl, spread evenly on bread slices. Bake for approx. five minutes in the middle of the oven heated to 180 °C, remove, garnish.
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