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1
Place the leeks in a large bowl of cold water; stir, and let stand 5 minutes to let dirt and sand settle to the bottom.
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2
You may need to repeat this several times, changing the water each time.
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3
Once they are clean, let drain on paper towels.
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4
Melt the butter in a large saucepan over medium-low heat.
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5
Add the onion and fennel seeds along with the salt and pepper.
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6
Cook, stirring occasionally, until the onion is softened and translucent, about 10 minutes.
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7
Add the garlic; cook until fragrant but not brown, about 2 minutes.
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8
Add the leeks and fennel to the pan, and cook until the vegetables are tender, about 10 minutes.
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9
Add the chicken stock and the water, and bring to a boil; reduce heat, and simmer 20 minutes more.
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10
Remove from heat, and let cool slightly.
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11
Working in several batches, transfer the soup to the jar of a blender, being careful not to fill more than halfway and to cover the lid with a kitchen towel, as hot liquid expands when blended.
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12
Puree until smooth.
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13
Transfer to an airtight container, and place in refrigerator to chill completely, at least 4 hours or overnight.
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14
To serve, stir in the Pernod, if using, and season with salt and pepper.
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15
Ladle into soup bowls, and garnish with chervil.
