Cream of Fennel Soup
Soup
Ingredients
1 teaspoon coriander seeds
2 whole star anise
2 cardamom pods crushed
1 whole clove
1⁄ 4 cup canola oil
4 large bulbs (about 5 lbs.) fennel trimmed and roughly chopped
1 large leek white and pale green parts trimmed and roughly chopped (about 10 oz.)
1 large yellow onion roughly chopped
1 cup dry white wine
6 cups vegetable or chicken stock
1⁄ 4 cup Pernod
1⁄ 2 cup heavy cream
Kosher salt and freshly ground white pepper to taste
Crusty bread for serving
Description
This rich, smooth soup balances the gentle flavor of fennel with spices and a bracing addition of Pernod.
Directions
Heat coriander, star anise, cardamom, and clove in an 8-qt. saucepan over medium-high heat; cook until seeds begin to pop, 2–3 minutes.
Transfer spices to a piece of cheesecloth and tie into a tight package; set aside. Add oil to pan; return to medium-high heat.
Add fennel, leek, and onion; cook, stirring occasionally, until golden, 25–30 minutes. Add wine; cook until reduced by half, 3–4 minutes.
Add spice package and stock; boil.
Reduce heat to medium-low; cook, stirring occasionally, until vegetables are very tender, 10 minutes.
Discard spice package and working in batches, purée soup in a blender until smooth.
Return soup to saucepan and add Pernod, cream, salt, and white pepper; bring to a simmer and cook until slightly thick, 3–5 minutes.
Ladle into bowls and serve with crusty bread.