Creamy Fennel Soup - Rachael Ray Every Day

Creamy Fennel Soup

Author:
Publish date:
Creamy Fennel Soup
  • 1Servings

Ingredients

  • 3 tablespoons butter
  • 2 coarsely chopped 12-ounce fennel bulbs
  • 1 sliced leek
  • 2 sliced cloves garlic
  • 1 teaspoon fennel seeds
  • 1/4 cup Pernod
  • 4 cups chicken broth
  • Salt and pepper
  • Fennel fronds

Preparation

In a large, heavy saucepan, melt 3 tablespoons butter over medium-high heat. Add 2 coarsely chopped 12-ounce fennel bulbs, 1 sliced leek, 2 sliced cloves garlic and 1 teaspoon fennel seeds. Cook, stirring occasionally, until lightly browned, 8 to 10 minutes. Add 1/4 cup pernod and cook for 30 seconds. Add 4 cups chicken broth and season with salt and pepper. Simmer until the fennel is very tender, 10 to 12 minutes. Using a food processor and working in batches, puree the soup. Garnish with fennel fronds.