- 4
Ingredients
- 1/2 tsp. coriander seeds
- 1 whole star anise
- 1 cardamom pod, crushed
- 1 whole clove
- 1 ⁄8 cup canola oil
- 2 large bulbs (about 2 1/2 lbs.) fennel, trimmed and roughly chopped
- 1 medium leek, white and pale green parts trimmed and roughly chopped (about 5 oz.)
- 1/2 yellow onion, roughly chopped
- 1/2 cup dry white wine
- 3 cups vegetable or chicken stock
- 1 ⁄8 cup Pernod
- 1 ⁄4 cup heavy cream
- Kosher salt and freshly ground white pepper, to taste
- Crusty bread, for serving
Preparation
Step 1
Heat coriander, star anise, cardamom, and clove in an 4-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.