2 tablespoons butter
4 Fennel bulbs, chopped
1 onion, chopped
3 cups chicken stock
3 tablespoons anise liqueur
½ cup 35% cream
Salt and freshly ground pepper
1. Melt the butter in a soup pot and add the fennel and onions. Stir over medium heat for 10 minutes.
2. Add the stock and salt and bring to a boil, then let simmer for 30 minutes.
3. Puree the soup on a blender until smooth.
4. Add the liqueur, cream and pepper. Do not bring to a boil or the cream may curdle.
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