Fennel Soup with Pernod Cream

1. 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.

2. 2

   While the onion is sauteing, cut the vegetables.

3. 3

   Trim the feathery tops off the fennel bulb and set a few leaves aside for garnish.

4. 4

   Cut the trimmed bulb in half lengthwise, then cut each hemisphere into 1/2-inch slices.

5. 5

   With a sharp knife, peel the celery root and cut it into 1-inch cubes.

6. 6

   Add the sliced fennel and cubed celery root to the pot and pour the chicken broth over them.

7. 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.

8. 8

   Puree the soup in small batches in the blender.

9. 9

   Add salt and white pepper to taste, and keep warm.

10. 10

    Just before serving the soup, make the Pernod cream.

11. 11

    In a saucepan over high heat, warm the Pernod, then light it and burn off some of the alcohol (cautionflames!).

12. 12

    Pour in the cream and bring the liquid to a full rolling boil, stirring to prevent the cream from boiling over.

13. 13

    Boil the cream for 1 or 2 minutes, or until it is slightly reduced and beginning to thicken.

14. 14

    Drizzle some of the cream on top of each serving of soup and garnish with the reserved fennel leaves.

* Per serving · 4 servings · Values may vary.