AT A GLANCE
Fennel and potato are a great combination and make a lovely soup for a chilly night in.
|01||Heat olive oil and butter in a large saucepan over high heat. Add fennel, onion, garlic and fennel seeds and sauté, stirring occasionally, until tender and starting to caramelise (4-6 minutes). Add potato and deglaze pan with Pernod or water. Add stock, season to taste, cover and bring to the boil, then boil uncovered and stirring occasionally until potato is tender (around 15 minutes). Add cream, bring back to the boil and simmer until potato starts to break down (2-4 minutes). Season to taste and blitz in a blender, or with a hand-held blender, until smooth, adding a little extra boiling water to thin it a little if necessary. Serve hot topped with fennel fronds, extra cream and a crack of black peppercorns with buttered toast on the side.|