For ➏2 ts fennel seeds
1 star anise or aniseed
50 g butter
1 kg fennel, sliced
2 medium onions, sliced
1 small potato, finely sliced
2 tbs Pernod*
75 cl warm chicken stock**
10 cl double cream
salt & cayenne pepper
Place the fennel seeds and star anise in a muslin bag and tie it up to make a bouquet garni. Set a large pan over a medium heat, melt the butter and cook the sliced fennel, onion and potato with the bouquet garni, stirring constantly, for about 10 m, until slightly softened.
(Add the Pernod and bring to the boil for a couple of m to reduce it.)* Add the warm stock to the vegetables, then simmer for 10 m. Remove the bouquet garni. Pass the soup through a blender or in a food processor. Return the soup to the pan, add the cream and bring to the boil. Remove from the heat, season with salt and cayenne pepper to taste.***
Serve with toast.
(Add the Pernod and bring to the boil for a couple of m to reduce it.)* Add the warm stock to the vegetables, then simmer for 10 m. Remove the bouquet garni. Pass the soup through a blender or in a food processor. Return the soup to the pan, add the cream and bring to the boil. Remove from the heat, season with salt and cayenne pepper to taste.***
Serve with toast.
*Optional.
**This will result in a rather thick creamy soup. Add more for a more liquid soup. To make a velouté, e.g. to serve with lamb cuts, reduce quantity of liquids.
***Sprinkle some North Sea shrimps on the soup when served.
