Creamy Sweet Potato And Fennel Soup With Parmesan Wafers

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20 g butter

1 onion, finely chopped

1 clove garlic, finely chopped

500 g fennel, chopped

500 g sweet potato, peeled and chopped

3 cups chicken or vegetable stock

1 1/2 cups milk

1/2 cup grated parmesan cheese

Salt and freshly ground black pepper, to taste

1/4 cup sour cream, for serving

Parmesan wafers

1 cup grated parmesan cheese

1/2 teaspoon nigella or poppy seeds

Freshly ground black pepper, to taste

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