Cream of Fennel Soup Recipe | SAVEUR

Cream of Fennel Soup

Cream of Fennel Soup

This rich, smooth soup balances the gentle flavor of fennel with spices and a bracing addition of Pernod. Get the recipe for Cream of Fennel Soup »

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

Cream of Fennel Soup
This rich, smooth soup highlights and balances the gentle flavors of fennel and leek with spices and a bracing addition of Pernod.
serves 6-8

Ingredients

1 tsp. coriander seeds
2 whole star anise
2 cardamom pods, crushed
1 whole clove
14 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
14 cup Pernod
12 cup heavy cream
Kosher salt and freshly ground white pepper, to taste
Crusty bread, for serving

Instructions

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.

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