Name: Cream of Fennel Soup
Yield: Serves 6–8
Ingredients: Minced chives, to garnish; ¼ cup Pernod; ¼ cup canola oil; Kosher salt and freshly ground white pepper, to taste; Crusty bread, for serving (optional); ½ cup heavy cream; 1 tsp. coriander seeds; 1 cup dry white wine; 1 large leek, white and light green parts only, coarsely chopped and rinsed; 5 lb. fennel bulbs, trimmed and coarsely chopped; 2 green cardamom pods, crushed; 1 large yellow onion, coarsely chopped; 6 cups vegetable or chicken stock; 2 star anise; 1 whole clove

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

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

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.
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

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