CREAM OF FENNEL SOUP

CREAM OF FENNEL SOUP image

Number Of Ingredients 14

Ingredients

1 tsp. coriander seeds
2 star anise
2 cardamom pods, crushed
1 whole clove
¼ 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
¼ cup Pernod
½ cup heavy cream
Kosher salt and freshly ground white pepper, to taste
crusty bread, for serving

Steps:

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.

*** Explore more CREAM OF FENNEL SOUP Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #bisques-cream-soups #soups-stews #vegetables #dietary #low-sodium #low-calorie #low-carb #low-in-something #from-scratch