Rinse the dill, dab it dry and finely chop it (put some stems aside for garnish). Puree dill with salt and 100 ml of olive oil. Dice the Jarlsberg® cheese finely and soak in wine.
Peel garlic and onions and chop finely (put garlic cloves aside). Heat remaining oil in a saucepan and fry both in a glassy sauce. Dust with flour, stew with stirring for 1 minute, pour in cold broth and bring to a boil while stirring.
Simmer soup for another 10 minutes, stirring occasionally. Toast the bread in the toaster golden brown and rub with a clove of garlic. Beat the cream slightly stiff.
Cut the zucchini into fine pens. Remove the pot from the heat. Put Jarlsberg® with the wine and the zucchini in the soup. Stir soup, warm in mild heat, but do not cook. Add cream and aniseed spirit and season with salt and pepper.
Pour soup into bowls or cups, drizzle with dill oil and garnish with dill flag.
Serve with the roasted bread.