Cream of Fennel Soup

Name: Cream of Fennel Soup
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 tsp. 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

Serves
serves 6-8

VANESSA REES

This rich, smooth soup balances the gentle flavor of fennel with spices and a bracing addition of Pernod.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Ingredients

1 tsp. 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

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Instructions

Step 1

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.

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.