4 pieces fennel cut into half-centimeter slices lengthwise.
1 pinch saffron threads grind together with 2 tbsp. brown sugar and dilute with 2 tbsp. hot water.
Simmer the cut fennel in the brew for 10 minutes. Remove half of the fennel from the brew and set aside. Purée the remaining fennel with the brew and fill the soup into soup plates. Garnish the soup with finely cut pieces of fennel and refine it with few drops Coffee Seasoning Oil.
serves 4
