For ➍1 large fennel bulb
1 leek
1 tbs olive oil
1 tbs Pernod (optional)
50 cl chicken or vegetable stock
salt
Dice the leek. Wash it.
Trim, then dice the fennel.
Heat the olive oil over medium heat. Add the leeks and fennel. Salt lightly. Cook, stirring occasionally until the leeks are translucent. This will take between 5-10 m.
Add the broth (and Pernod) and simmer until the fennel is soft. This will take about 30 m.
Let the soup cool a little and then transfer the soup to a blender and blend until the soup is smooth.
Return it to the soup pot and reheat. Add salt if needed.
Serve with crusty bread.
