Ingredients
- Two star anise
- Two cardamom pods
- One teaspoon of coriander seeds
- A drizzle of olive oil
- Four bulbs of fennel, roughly chopped
- One large onion, finely chopped
- A sliced leek
- Salt, to your liking
- One cup of dry white wine
- Five cups of vegetable broth
Step 1
In a spacious skillet set over medium heat, combine the aromatic star anise, cardamom pods, and coriander seeds. Gently roast the mixture until it emanates a delightful fragrance, which should take around 2 to 4 minutes. Once done, transfer the toasted spices to a mortar and pestle, then crush them into a fine powder.
Step 2
Next, in a large pot, warm up some olive oil. Sauté the fennel, onion, and leek until they become tender and translucent, which usually takes about 5 minutes. Sprinkle the vegetables with the freshly ground spice blend and a pinch of salt. Cover the pot and let the ingredients meld together over medium heat for approximately 25 minutes. Splash in some white wine and let it simmer until it reduces by half, generally 3 to 4 minutes. Follow up by adding vegetable broth and simmering for an additional 10 minutes.
Step 3
Once the broth has infused with all the flavors, use an immersion blender to puree the fennel mixture until it reaches a smooth consistency. Stir in some cream and gently heat the soup, being careful not to let it come to a boil. Finally, season with a bit more salt to taste.
Extra Tips & Suggestions
- 1. Utilize Mason jars: Store individual servings of creamy fennel soup in Mason jars for easy grab-and-go meals. Simply reheat in the microwave or on the stovetop for a quick and satisfying lunch or dinner.
- 2. Freeze in ice cube trays: For a fun twist, freeze leftover soup in ice cube trays. Once frozen, transfer the cubes to a freezer-safe bag for convenient portioning. Pop a few cubes out to add a burst of flavor to sauces, stews, or even cocktails!
