Peel the onion and carrots, clean the fennel and leek. Cut the fennel into wedges and dice the rest.

Heat the oil in a saucepan and fry all the vegetables except for the fennel for about 5 minutes. Add the grained vegetable stock and pour in a little water. Let simmer for about 10 minutes at a low temperature.

Now puree the whole thing and refine with cream.

Melt the butter in a pan and fry the fennel wedges in it. As soon as they have taken on any color, sprinkle the sugar on top and let it melt. Stir constantly so that it doesn’t burn.

Cut the chicken schnitzel into fine strips and also fry in the pan.

Place the vegetable soup on a warmed plate, place the meat strips on top and garnish with the caramelized fennel.