Cream of basil soup with fennel seeds

Chop and wash the fresh basil leaves, then add them to the rocket and walnuts in a deep saucepan. For two people, use approximately 80g of basil leaves, 20g of rocket and 50g of walnuts. Add the juice of no more than half a lemon, fennel seeds to taste and 6 tablespoons of oil. Blend everything together using a hand blender or a standard blender, whichever you have to hand. If necessary, to prevent the mixture from becoming too thick, add half a glass of water.
Once the mixture has reached the ideal consistency, serve at room temperature. We recommend adding croutons to the finished dish.