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1
In a large soup pot over medium-high heat, melt the butter and saute the sliced onion, stirring intermittently, until it is soft and golden, about 10 minutes.
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2
While the onion is sauteing, cut the vegetables.
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3
Trim the feathery tops off the fennel bulb and set a few leaves aside for garnish.
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4
Cut the trimmed bulb in half lengthwise, then cut each hemisphere into 1/2-inch slices.
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5
With a sharp knife, peel the celery root and cut it into 1-inch cubes.
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6
Add the sliced fennel and cubed celery root to the pot and pour the chicken broth over them.
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7
When the soup comes to a boil, reduce the heat to low and simmer until the celery root and fennel are very tender, about 20 minutes.
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8
Puree the soup in small batches in the blender.
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9
Add salt and white pepper to taste, and keep warm.
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10
Just before serving the soup, make the Pernod cream.
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11
In a saucepan over high heat, warm the Pernod, then light it and burn off some of the alcohol (cautionflames!).
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12
Pour in the cream and bring the liquid to a full rolling boil, stirring to prevent the cream from boiling over.
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13
Boil the cream for 1 or 2 minutes, or until it is slightly reduced and beginning to thicken.
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14
Drizzle some of the cream on top of each serving of soup and garnish with the reserved fennel leaves.
