Description
Layers of flavor in a delicious cream soup
Ingredients
Scale
- 1 teaspoon coriander seeds
- 2 whole star anise
- 2 cardamom pods, crushed
- 1 whole clove
- 1/4 cup canola oil
- 4 large bulbs fennel, trimmed and roughly chopped (I used the stalks too)
- 1 large onion, chopped
- 1 cup dry white wine
- 6 cups chicken stock
- 1 cup heavy cream
- salt and pepper, to taste
- chives for garnish
Instructions
- Add the coriander sees, star anise, cardamom pods, clove, and oil to a Dutch oven
- Saute over medium high heat for a few minutes until the seeds begin to pop
- Transfer the spices to a piece of cheese cloth and bundle and tie into a tight package (or put the spices in a tea infuser that encases the tea on all sides)
- Add the fennel and onion to the pan and cook until golden, about 25 minutes
- Add the wine and cook until reduced by half
- Add the spice package and stock, bring to a boil
- Reduce heat to medium low and simmer, stirring occasionally
- When the vegetable are tender, discard the spice package, and puree the soup with an immersion blender or working in batches in a blender
- Return the soup to the pan, add cream and season
- Gently simmer for a few minutes
- Serve sprinkled with chopped chives
Notes
You might include a peeled and cored, sliced apple to the vegetables as they’re cooking.
Candied nuts would also make a nice garnish.