Courgette fennel soup with cockles

Preparation

• 1 Heat the olive oil in a frying pan. Fry the fennel and zucchini briefly, do not let them discolour.
• 2 Add the chicken stock, lower the heat and wait until the fennel is cooked.
• 3 Puree the soup with a hand blender with a few sprigs of parsley coarsely.
• 4 Season to taste with salt and pepper.
• 5 Divide the soup over 4 plates.
• 6 Divide the cockles over the soup.
• 7 Drizzle the soup with some olive oil.
• 8 Garnish the soup with the chives.