This, together with the white bean & smoked bacon soup, has to be my favourite. Another worthwhile recipe from The Sunday Times magazine. It’s sophisticated, smooth with complex flavours, the result of combination of fennel, Pernod and nutmeg.
75g butter (I use about 50g max)
1 medium leek, white part only, chopped
3 large fennel bulbs, trimmed of stalks (you want about 750g trimmed weight), chopped, and fronds reserved (these really make a difference when serving)
1 medium, floury potato, peeled and cut into small chunks
4 tbsp Pernod
1 litre chicken stock
150ml double cream
Salt and pepper
Melt the butter in a large saucepan (again I use my 26cm Le Creuset casserole dish). Add the leek and fennel and sweat gently for about 10 minutes, stirring occasionally, until starting to soften. Add the potato, stir, then pour in the Pernod and cook for a minute to bubble off the alcohol. Add the stock and bring to a simmer.
Cook until the potato is done — about 15 minutes. Add the cream and bring to the boil again, then turn off the heat and liquidise. To do this I use a handheld blender which works really well, turning the soup into lovely smooth texture. Season with salt and pepper. Ladle into bowls, dusting the top of each one with nutmeg and scattering with some of the reserved fennel fronds.