Cream of Fennel Soup

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Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

Appears in

Soups and Stews

Soups and Stews

By The Editors of Saveur

Published 2015

  • About

Both fennel and Pernod taste of anise, but the vegetable does so in a more subtle way, the liqueur in a more bracing one. Put them together, as in this creamy soup, and the result is a dish with delicious complexity.

Ingredients

  • 1 tsp. coriander seeds
  • 2 green cardamom pods, crushed
  • 2 star anise

Method

  1. Heat coriander, cardamom, star anise, and clove in an 8-qt. saucepan over medium-high. Cook until seeds begin to pop, 2–3 minutes. Transfer spices to a piece of cheesecloth and tie into a tight bundle. Set aside.
  2. Add oil to pan and return to medium-high. Cook fennel, leek, and onion, stirring occasionally, until golden, 25–30 minutes. Add wine and cook until re