Cream of Fennel SoupCream of Fennel Soup Ingredients: | + 4 Tablespoons butter - 1 leek, white part only, finely chopped
- 1 medium-size carrot, finely chopped
- 3 garlic cloves, finely chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- 3 heads fresh fennel
- 1/2 cup white wine
- 4 cups chicken stock
- 1/2 - 3/4 cup light cream, at room temperature
- Salt and freshly ground black pepper
- 2 tablespoons of Ouzo if available or other aniseed flavour.
| | Instructions: -Melt the butter in a heavy pot. Add theleek, carrot, and garlic, and sautT until the vegetables are tender. Add thethyme and bay leaf. -Remove the green parts and the stem fromthe fennel bulbs. Coarsely chop the bulbs and add them to the pot. -SautT for 10 minutes. Add the wine andchicken stock and bring to a boil. -Lower the heat and simmer, covered, for 30to 40 minutes. -Remove the soup from the heat and puree itwith hand blender. Pour back into the pot. Stir in cream and liqueur and heatslowly until hot. -Garnish with fresh dill.
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