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Quick Kitchen Tips
- Slice the fennel thinly to help it soften quickly and release its sweet, licorice-like flavor.
- Use vegetable broth for a richer taste without overpowering the delicate fennel.
- Blend the soup until smooth for a creamy texture, or leave it slightly chunky if you prefer some bite.
Ingredients 0/10
Why This Recipe Is So Tasty
Step 1
Toast the star anise, cardamom pods, and coriander seeds in a dry skillet over medium heat. Keep an eye on them and stir occasionally until they’re fragrant, about 2 to 4 minutes—just don’t let them burn. Once toasted, crush the spices into a powder using a mortar and pestle.
Step 2
Heat some olive oil in a large pot and add the chopped fennel, onion, and leek. Cook them gently until they’re soft and fragrant, which should take around 5 minutes. Sprinkle in the ground spices and a pinch of salt, then cover the pot and let everything simmer over medium heat for about 25 minutes so the flavors can really come together.
Step 3
Pour in the white wine and let it cook down until it’s reduced by half, usually 3 to 4 minutes. Then add the vegetable broth and let the soup simmer for another 10 minutes.
Step 4
Use an immersion blender to puree the soup until it’s nice and smooth. Stir in the cream and warm the soup gently—just be careful not to let it boil. Taste and adjust the seasoning with a little more salt if needed before serving.
