Cream of Fennel Soup

This is gentle, comforting and quietly rich. Don�t be put off by the addition of Pernod � the flavour isn�t too dominant.

Ingredients (serves 6 to 8): 75g butter; 1 medium leek, white part only, chopped; 3 large fennel bulbs, trimmed of stalks (you want about 750g trimmed weight), chopped, and fronds reserved; 1 medium, floury potato, peeled and cut into small chunks; 4 tbsp Pernod; 1 litre chicken stock; 150ml double cream; Salt and pepper; Nutmeg

Method

Melt the butter in a large saucepan. Add the leek and fennel and sweat gently for about 10 minutes, stirring occasionally, until starting to soften.
Add the potato, stir, then pour in the Pernod and cook for a minute to bubble off the alcohol.
Add the stock and bring to a simmer. Cook until the potato is done � about 15 minutes.
Add the cream and bring to the boil again, then turn off the heat and liquidise.
Season with salt and pepper. Ladle into bowls, dusting the top of each one with nutmeg and scattering with some of the reserved fennel fronds.