Fennel and Leek Bisque

A luxurious start for a dinner

This is a luscious super flavorful soup. It’s also comforting for someone who is under the weather. The Pernod give it a subtle mysterious taste that makes people ask…“What’s in this?” Serves 6.

Ingredients

• 2 leeks (white and pale green parts only), chopped (1 cup)

• 3 medium red onions, chopped (3 1/2 cups)

• 1/2 pound fennel bulb, stalks discarded and bulb cored and chopped (1 1/4 cups)

• 1 large garlic clove, minced

• 2 tablespoons unsalted butter

• 1/4 cup dry white wine

• 2 cups chicken broth

• 1 1/4 cups water

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 1⁄8 teaspoon freshly grated nutmeg

• 1 cup heavy cream

• 2 teaspoons Pernod

• chopped fresh chives for garnish

Instructions

Wash leeks well in a bowl of cold water, then lift out and drain well.

Cook onions, leeks, fennel, and garlic in butter in a 5- to 6-quart heavy pot over moderate heat, covered stirring occasionally, until softened, about 15 minutes. Add wine and boil, uncovered, until evaporated, about 1 minute. Add stock, water, salt, pepper, and nutmeg and simmer uncovered, until vegetables are tender about 10 minutes. Stir in cream and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 6 cups, about 15 minutes.

Puree soup in batches in a blender until smooth, then stir in Pernod.

This is nice served with thinly sliced and toasted baguette that is topped with something colorful like roasted red pepper on a dab of goat cheese.