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1
Melt 6 tablespoons butter in a large pot over medium heat.
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2
Add fennel, onion and 1/2 teaspoon salt.
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3
Toss to combine.
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4
Reduce heat to medium-low.
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5
Partly cover and cook, stirring occasionally, until vegetables are very tender, about 20 minutes.
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6
Stir in garlic and chile powder; cook 1 minute.
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7
Stir in Pernod and cook until almost completely evaporated, about 3 minutes.
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8
Pour in tomatoes, 1 1/2 cups water and the stock.
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9
Bring to a simmer and cook gently, uncovered, for 30 minutes.
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10
Season with 1 1/2 teaspoons salt and the black pepper.
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11
Puree soup in batches using a blender or immersion blender until smooth.
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12
Transfer soup back to pot over medium heat; simmer until slightly thickened, 5 to 10 minutes more.
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13
Scrape down sides and bottom of pot occasionally.
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14
Remove from heat and cover to keep warm.
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15
Heat oven to 350 degrees.
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16
Spread bread slices on a large baking sheet.
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17
Bake until light golden, about 10 minutes.
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18
Toast fennel seeds in a small skillet over medium heat until fragrant and lightly colored, 2 to 3 minutes.
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19
Melt in remaining 1 tablespoon butter.
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20
Adjust oven temperature to broil and position rack 6 inches from heat.
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21
Brush toasts with fennel-seed butter and top with Brie.
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22
Return to oven and broil until bubbly and golden, 1 to 3 minutes (check every minute or so to see that they are not burning).
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23
Ladle soup into bowls and top with a cheese crouton.
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24
Garnish with fennel fronds.
