FENNEL SOUP
3 heads fennel
2 TBS butter
1 onion, chopped
S P
6 cups chicken stock
150 ml cream
1 TBS Pernod (optional)
Wash fennel well. Separate stalks and chop coarsely. Put butter in a large saucepan and sauté fennel and onion until fennel is soft.
Puree, return to pot add cream and Pernod. Bring to boil, season and serve.
