Cream of Fennel Soup 


 

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Ingredients

2 tablespoons olive oil
2 each onions, chopped
1 each leek, white part only, cleaned and chopped
2 each fennel bulbs (fresh) and stalks, thinly sliced
1 tablespoon lemon juice
3 each potatoes (medium boiling) peeledand thinly sliced
2 cups chicken stock
4 cups water
2 tablespoons licorice-flavored brandy (Pernod or Sambruca)
1/2 cup cream


 

Instructions
 Heat olive oil in a soup pot. Add the onions and leek and cook 3 to 4 minutes over moderate heat. Add the fennel, sprinkle with lemon and cook 3 to 4 minutes longer.

Add the potatoes, stock, water and some salt and pepper. Cover the pan partially and cook about 45 minute or until the vegetable have softened.

Puree soup and return to pan. Stir in brand. Taste for seasoning add salt and pepper if needed. Add cream heat through.

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Yields: 8 Servings



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