Creamy Fennel Soup
Ingredients
- 4 bulbs Fennel Cut into ¾” pieces
- 1 large Yellow Onion Chopped
- 2 large Leeks Cleaned & Chopped
- ½ cup Oil or Butter Lard is recommended
- 1 cup White Wine Dry
- 2 tablespoons Chicken Base
- ¼ teaspoon Ground Coriander
- ¼ teaspoon Ground Anise Seeds Not Pods
- ¼ teaspoon Ground Cardamom
- ¼ teaspoon Nutmeg
- 6 cups Water
- 1 cup Heavy Cream
- 2 tablespoons Butter
- ½ teaspoon Salt or to taste
- ¼ teaspoon Black Pepper or to taste
Instructions
- In a large pot, sauté fennel and onion in oil or butter until softened.
- Add water, chicken base, coriander, anise, nutmeg, salt and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes, or until fennel is very tender.
- Carefully blend the soup until smooth using an immersion blender or a regular blender (in batches).
- Return the soup to the pot and stir in the heavy cream and butter. Heat through, but do not boil.
- Adjust seasoning to taste.
