Cream of Fennel Soup (Fennel Vichyssoise)

Ingredients

• 3 tablespoons butter
• 2 heads fennel, bulbs and stalks diced into 1/4-inch pieces
• 2 leeks – halved, rinsed, and diced into 1/4-inch pieces
• 4 potatoes, peeled and diced into 1/4-inch pieces
• 6 cups chicken broth
• 2 carrots, diced (optional)
• 1 red bell pepper, diced (optional)
• 1 cup heavy whipping cream
• 2 tablespoons anise-flavored liqueur (such as Pernod)
• Salt and white pepper to taste

Directions

Melt butter in a large pot over medium heat. Add fennel; cook and stir until fragrant, about 5 minutes. Stir in leeks; cook until slightly softened, 3 to 5 minutes. Add potatoes and broth. Bring soup to a boil; reduce heat and simmer until vegetables are very tender, about 15 minutes.

Puree soup with an immersion blender until smooth. Add carrots and red bell pepper; simmer until softened, about 5 minutes. Remove from heat. Stir in heavy cream and anise-flavored liqueur. Season with salt and white pepper.